2 tbsp olive or rapeseed oil
1 large onion, roughly chopped
2 cloves garlic, crushed
2 tins of tomatoes
250g brown lentils
1 heaped tbsp smoked paprika
1 heaped tbsp tomato purée
1 level tbsp Marigold Swiss Vegetable Vegan Bouillon
2 pints water
Salt and pepper
- Heat the oil in a heavy bottom saucepan and fry the onion and garlic. Scald the tomato purée in the oil, to give an intensive flavour.
- When the onions and garlic are turning brown, add the rest of the ingredients and simmer for 30-40 minutes.
- When the lentils are cooked, whiz the soup with a hand blender and season. Serve with warm crusty bread or a dollop of crème fraîche and fresh coriander leaves.
There's one comment on this post already. Why not join the conversation