Red Lentil Soup with Tomatoes and Zucchini
Author: Caroline Trickey from Healthy Home Cafe
Prep time:
Cook time:
Total time:
Serves: 4
- 2 teaspoons extra virgin olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 x 400g can diced tomatoes
- 2 medium (200g) zucchinis, diced
- 175g (3/4 cup) red lentils
- 1 litre (4 cups) vegetable stock
- ¼ cup fresh basil, roughly chopped
- Heat a large saucepan over medium heat.
- When hot, add the oil, onion and garlic and cook, stirring often, for 5 minutes or until onion softens.
- Add the tomatoes, zucchinis, lentils and stock and bring to the boil.
- Reduce heat to low and cook, stirring occasionally, for 20 minutes or until the lentils are tender and the soup thickens.
- Taste and season with pepper as required.
- Serve sprinkled with fresh basil
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2013/06/03/red-lentil-soup-with-tomatoes-and-zucchini/
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