Hearty lentil and tomato soup
2
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 55 min • Serves: 8 • Difficulty: Easy
Ingredients
Olive oil
1 tbs
Brown onion
2 medium, chopped
Celery
2 stick(s), thinly sliced
Garlic
3 clove(s), crushed
Carrot(s)
2 medium, thinly sliced
Dried herbs
1½ tsp, Italian variety
Dried bay leaf
2 whole
Canned diced tomatoes
2 400g can, (2 x 400g cans)
Vegetable stock, liquid, salt-reduced
8 cup(s), (4L)
Dry lentils
3 cup(s), brown, rinsed (600g)
Kale
250 g, centre stalks removed, leaves chopped
Instructions
1
Heat oil in a large pot over medium-high heat. Cook onion, celery and garlic, stirring, for about 5 minutes or until softened.
2
Add carrots, herbs, bay leaves, tomatoes, stock and 3 cups (750ml) water. Bring to the boil. Stir in lentils and reduce heat to low. Simmer, partially covered, stirring occasionally, for about 30 minutes or until lentils are almost tender.
3
Stir in kale and simmer for a further 15 minutes or until tender. Season with salt and pepper. Serve.
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