Tomato and Red Lentil Soup
RECIPE Matthew Calanna
2 Tbsp oil
1 brown onion, chopped finely
1 ½ garlic cloves, crushed
3 cans diced tomatoes
3 ½ cups vegetable stock
¾ cup split red lentils
2 Tbsp parsley
1 stick of French bread
Heat oil in a pan over medium heat. Add garlic and onion and cook for 5 minutes or until onion is soft.
Pour in vegetable stock and tomatoes then bring to a boil. Add in lentils and combine well.
Reduce heat to low and cook for roughly 20 minutes or until lentils are tender and soup has thickened.
Season with salt and pepper and sprinkle parsley over it. Break the bread stick into pieces and dip into the tomato and red lentil soup. Enjoy!
Matthew’s Tip: For a more filling soup or to add more flavour, chop up two carrots and one celery stick. Add these in before you bring the soup to a boil.