Ingredients

The following ingredients have 4 Servings
  • 3 large vine tomatoes (roughly chopped)
  • 1 cup tomato passata
  • 2 tablespoons tomato puree
  • ½ cup red split lentils (rinsed)
  • 1 small celery stalk (roughly chopped)
  • 2 garlic cloves (chopped)
  • 1 onion (chopped)
  • 7 ounces sweet potato (peeled, roughly chopped)
  • 2⅓ cups hot vegetable stock (adjust the amount to your taste)
  • 3 tablespoons fresh basil leaves (finely chopped)
  • 1 tablespoon olive oil

Instruction

  • Make soup base: Gently cook the onion, garlic and celery with the oil for about 4 minutes over a medium heat until softened, stirring often.
  • Add lentils: Add the lentils, sweet potato, and continue cooking for another 5 minutes stirring often to ensure the mixture does not stick to the bottom of the pot. 
  • Add tomatoes: Add the tomatoes, passata, tomato puree and most of the stock.  Cover, bring to the boil then lower the heat to a simmer and cook for about 30 minutes, stirring occasionally.
  • Puree soup: Remove from the heat and add the basil.  Puree the soup, add more stock if needed and adjust the seasoning as necessary. Enjoy!