Creamy Red Lentil Soup
This soup is perfect for a cold winter's day. It can easily be reheated, so it's ideal for taking to work; and it also freezes well, so make a large batch and freeze it in small portions.
- 1 tbsp vegetable oil
- 1 onion, roughly chopped
- 1 garlic clove, crushed
- 2 stalks celery, finely diced
- 2 carrots, finely diced
- 2 sprigs of thyme, leaves only
- 1 tsp cumin, ground
- 175g red lentils
- 400g chopped tomatoes
- 1 litre vegetable stock
- 2 tbsp 0% fat fromage frais
- 1 tbsp roughly chopped flat leaf parsley
- Salt & freshly ground black pepper
Heat the oil in a large pan over a low heat and sauté the onion, garlic, celery, carrot, and thyme for 8-10 minutes until softened but not catching colour.
Add the cumin, red lentils, tomatoes, stock and seasoning and bring slowly to the boil.
Reduce the heat and simmer uncovered for 20 minutes until the lentils are soft.
Working in batches, purée the soup in a blender until smooth.
Return the soup to the pan and bring back to a simmer.
Remove from the heat and add the fromage frais and parsley.
Check seasoning and serve.