During the height of winter there is nothing better than a warming bowl of soup. This Red Lentil & Tomato Soup from Sanitarium was in my Sunday paper recently and made the perfect winter dinner.
A soup like this not only oozes warmth (not least because it’s a beautiful reddish orange colour) but it also oozes ‘healthy’. A tasty combination of vegetables, lentils and spices it is a cinch to make and ready in under half an hour.
Red Lentil & Tomato Soup
1 tablespoon oil
1 medium onion, chopped
2 cloves garlic, crushed
2 tsp ground coriander
2 tsp ground cumin
500g packet dried red lentils, washed
7 cups water
2 x 440g cans tomatoes
415g can tomato soup
2 zucchini, grated
Heat the oil in a large saucepan and saute onion, garlic and spices until transparent and spices are fragrant. Add remaining ingredients except zucchini and bring to the boil. Reduce heat and simmer for 15 minutes then add zucchini. Season to taste and simmer a further 5 minutes.
The Klutzy Cook Notes
- Don’t drop the grater into the pan (like I did) when grating the zucchini.
- Coriander and cumin could be replaced with a curry powder for a slightly different taste.
- Serve with nice crusty bread or damper.