A tomato and lentil soup is a cheap and easy, yet fine alternative for the autumn. It tastes equally nice in the evenings and as lunch and is incredibly filling. I love this type of food in the autumn and winter time.
Here is my basic recipe for a vegan tomato and red lentil soup.
2 garlic cloves
400 g cherry tomatoes
1 tbsp olive oil
½ cup red lentils
1 vegetable stock cube
2 tbsp tomato purée
Ground black pepper
Chop the onion and garlic finely, and also chop the tomatoes. Start cooking the onion and garlic in olive oil, and once they are soft, add the tomatoes. Simmer under lid by occasionally stirring.
Cook the lentils in water in a separate pan with an added vegetable stock cube until they are done. Add them to the tomatoes and season the soup with tomato purée, fresh basil, salt, ground black pepper and chilli flakes to taste.
Enjoy warm with a roll or a slice of bread.