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Hearty lentil and tomato soup

Hearty lentil and tomato soup

2
Points®
Total Time
1 hr 10 min
Prep
15 min
Cook
55 min
Serves
8
Difficulty
Easy

Ingredients

Olive oil

1 tbs

Brown onion

2 medium, chopped

Celery

2 stick(s), thinly sliced

Garlic

3 clove(s), crushed

Carrot(s)

2 medium, thinly sliced

Dried herbs

1½ tsp, Italian variety

Dried bay leaf

2 whole

Canned diced tomatoes

2 400g can, (2 x 400g cans)

Vegetable stock, liquid, salt-reduced

8 cup(s), (4L)

Dry lentils

3 cup(s), brown, rinsed (600g)

Kale

250 g, centre stalks removed, leaves chopped

Instructions

  1. Heat oil in a large pot over medium-high heat. Cook onion, celery and garlic, stirring, for about 5 minutes or until softened.
  2. Add carrots, herbs, bay leaves, tomatoes, stock and 3 cups (750ml) water. Bring to the boil. Stir in lentils and reduce heat to low. Simmer, partially covered, stirring occasionally, for about 30 minutes or until lentils are almost tender.
  3. Stir in kale and simmer for a further 15 minutes or until tender. Season with salt and pepper. Serve.

Notes

TIP: Leftover soup will keep in a container in the fridge for up to 1 week or can be frozen for up to 3 months. Thaw at room temperature. Reheat in a saucepan over a low heat, adding a little extra water if consistency is too thick.

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