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Smoky lentil, paprika and tomato soup


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

  1. 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.
  2. When the onions and garlic are turning brown, add the rest of the ingredients and simmer for 30-40 minutes.
  3. 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.


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