Soupaddict

Red lentil soup

Name: Red lentil soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 100 grams dry red lentils (well rinsed); 1 tbsp EVO; 1 tbsp Double Concentrated Tomato Paste (I use Mutti); 1 cube vegetable stock (I use Kallo); 3 potatoes (chopped); 2 small carrots (sliced); 1 clove garlic; 6 leaf basil

August 15, 2018 by gluten freak foodie No Comments

My friends and family in Sardinia are celebrating Ferragosto while in Amsterdam today is indeed not a day to go to the beach kind of weather 🙂

To cheer myself up I made one of my favourite soup, red lentil soup. Healthy, low calories, easy to make and gluten-free as usual.

Red lentil soup

Course Soup

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 2

Author gluten freak foodie

Ingredients

100 grams dry red lentils well rinsed
1 tbsp EVO
1 tbsp Double Concentrated Tomato Paste I use Mutti
1 cube vegetable stock I use Kallo
3 potatoes chopped
2 small carrots sliced
1 clove garlic
6 leaf basil

Instructions

In a soup pan, low heat put the Evo, garlic, basil and half of the vegetable stock to sweat until the garlic is golden. Add the carrots stir and let cook for about 3 minutes.
Add the potatoes, the concentrated tomato and a bit of salt and pepper. Let it mix and melt together for a couple of minutes then add the boiling water and the rest of the vegetable stock, let it cook until potatoes are getting tender.
Add the (well rinsed) red lentils and cook for about 10 minutes.

If you use dry red lentils, rinse it very thoroughly. If you prefer to use green or brown lentils the cooking time will be double/triple but if you are in a rush feel free to use a good organic brand in a can.