A filling and hearty lentil and tomato soup that is packed with fibre and provides two of your five-a-day. Why not make double and freeze for future vegan lunches? Each serving provides 200 kcal ...

This vegan tomato and black lentil soup is out of this world and ready in 35 minutes! Using pantry ingredients such as canned tomatoes, canned lentils and jarred marinara, this easy recipe is ...

Add the spices and cook through for 2 more minutes. Add the tomato purée, lentils and vegetable stock. Bring to the boil, then reduce the heat to a simmer for 5 minutes. Add the cream and season ...

Serve on mashed potatoes or cheesy polenta with your favourite greens. TIP:If you prefer a thicker sauce, mix 1-2 tablespoons of cornflour with enough cold water to make a smooth paste.

You should rinse your lentils, however, and quickly pick them over to sort out any small rocks that might be in the mix ... the soup. Acidic ingredients like the crushed tomatoes in this recipe ...

Add tomatoes and cook just until softened, about 2 minutes. Add lentils and water and season with salt. 2. Simmer over moderately low heat until lentils are very soft, about 30 minutes. Purée soup and ...

Add 1 T Woolworths harissa spice mix and cook for 10 seconds ... Stir 1 x 400 g can drained and rinsed lentils and ½ cup cream into the tomatoes. 5. Serve with the brinjals and freshly torn parsley.

Welcome back, soup clubsters ... the pot – paprika or tomatoes, for instance – to get a coral color. The puree can also be a yellowish hue when turmeric is in the mix. The Middle Eastern ...

There’s nothing like a warming, spice-loaded soup when you feel run ... Add the red lentils and cook for 5 minutes, then add the stock, tomato purée, passata, harissa and sugar.