This Lentil and Tomato Plant-Based Vegan Soup is great to make when you’re in the mood for a warming, comforting and flavoursome lunch or starter. You’ll probably have the ingredients in your store cupboard already, so no need to rush out and buy new ingredients!

Lentil and Tomato Soup

Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 mins
Serves 8

Ingredients

  • 2 large onions, finely chopped
  • 3 sticks celery, chopped
  • 250g red lentils, rinsed until the water runs clear
  • 2x400g tins of chopped tomatoes
  • 1.8l Marigold vegan bouillon/ stock
  • juice of one fresh lemon
  • freshly ground black pepper
  • pinch of Maldon sea salt

Directions

  1. Put the onion and celery in a pot with 3 cm of water and cook until soft – about 5-7 minutes.
  2. Put the lentils, tomatoes and stock in the pot and stir. Bring to the boil then turn down and simmer for 20-25 minutes – until the lentils are cooked.
  3. Remove the pot from the heat and use a stick blender to blend the soup. Add the juice of the lemon and freshly ground black pepper. Taste, and add a pinch of Maldon sea salt if needed.
  4. Serve with brown bread and a salad.

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