Red Lentil and Tomato Soup

Red Lentil and Tomato Soup, Step by Step

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1. Heat the oil in a large pan and cook the onion for 5 minutes until soft. Add the garlic for 1 minute.

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2. Add the lentils, tomatoes, stock and oregano and bring to the boil.

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3. Lower the heat and simmer for 15 minutes, stirring often, until the lentils have collapsed.

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4. Season with the salt and pepper. Blend if you want a smooth soup, or serve as it is.

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Notes for Getting It Right

• Stir often once the soup thickens.
• Season at the end, not the start.
• If the soup is too thick, add water a splash at a time.
• Blend half the soup for a texture between smooth and rough.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What Goes With Red Lentil and Tomato Soup

• Crusty bread
• Cheese on toast
• A swirl of yoghurt
• Green salad

Keeping and Reheating

Keeps in the fridge for 4 days. Freezes well for up to 3 months.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.