Easily one of our most repeatedly made recipes. This tomato soup never fails to satisfy everyone. Brilliant for batch making, taking to work, enjoying with the whole family and great for home freezing. No added sugar, dairy free & seriously economic to make.
Makes 4 to 6 medium bowls
Equipment 1 large saucepan, with lid Hand held blender
1 large red onion, chopped 3 cloves of garlic, crush, peel & chopped 2 x 400g tin of chopped tomatoes 200ml of a stock of your choice Himalayan pink salt & black pepper 1 cup of Red lentils (more for a thicker soup) 1Tbsp. of apple cider balsamic vinegar 1 x 400ml tin of coconut milk 1 Tbsp. of rapeseed or coconut oil 1 tin of water.
1. Pour the oil into the base of the pan and on a medium heat; add onions and garlic and allow to soften. 2. Once softened add the lentils, tinned tomatoes, stock, seasoning, balsamic apple cider vinegar and simmer for 15 minutes. Stirring occasionally. 3. Once the lentils are cooked blitz until smooth, return to a low heat and add the coconut milk. 4. Stir thoroughly and serve.
Storage Sealed container in the fridge or freezer.