Tomato and red lentil soup

Tomato and red lentil soup

3.3 77 ratings

Prep. 5min

Total 30min

6 portions

Ingredients

red lentils
120 g
whole black peppercorns
5
ripe tomatoes cut into halves
900 g
brown onion (approx. 150 g), cut into halves
1
tomato paste
75 g
white wine vinegar
1 tsp
raw sugar
1 - 1 ½ tsp
fresh parsley leaves only, plus extra chopped for garnishing
5 sprigs
water
750 g
Vegetable stock paste (see Tips)
2 tbsp
sea salt to serve
1 - 2 pinches
ground black pepper to serve
1 - 2 pinches

Difficulty

easy

Nutrition per 1 portion

Sodium 1114.7 mg

Protein 8.4 g

Calories 554.2 kJ / 131.8 kcal

Fat 2.1 g

Fiber 5.8 g

Saturated fat 0.4 g

Carbohydrates 17.2 g

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Australia and New Zealand

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