Vegan Lentil & Tomato Soup
Vegan Lentil and Tomato Soup recipe
Yield
4 servingsPrep
30 minCook
30 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | large |
onions
chopped |
|
| 1 | each |
carrots
chopped |
|
| 2 | sticks |
celery
chopped |
*
|
| 8 | ounces |
lentils, red (masoor dal)
(1 cup) |
|
| 3 | pints |
water
boiling |
*
|
| 2 | each |
vegetable stock cubes
|
*
|
| 2 | teaspoons |
mixed herbs
dried |
* |
| 1 | cup |
tomatoes
tinned, fresh, juice or puree, add at end |
|
| 2 | teaspoons |
salt
add at end |
|
| ¼ | cup |
nutritional yeast flakes
(optional), add at end |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | large |
onions
chopped |
|
| 1 | each |
carrots
chopped |
|
| 226 | g |
celery
chopped |
*
|
| 231.2 | ml/g |
lentils, red (masoor dal)
(1 cup) |
|
| 1.4 | l |
water
boiling |
*
|
| 2 | each |
vegetable stock cubes
|
*
|
| 1E+1 | ml |
mixed herbs
dried |
* |
| 237 | ml |
tomatoes
tinned, fresh, juice or puree, add at end |
|
| 1E+1 | ml |
salt
add at end |
|
| 59 | ml |
nutritional yeast flakes
(optional), add at end |
*
|
Directions
Chop the vegetables in the food processor and then fry in the pressure cooker until softened.
Add boiling water, stock cubes, lentils and herbs.
Bring to the boil, cover and bring up to pressure.
Cook 20 minutes (at 15lbs pressure).
(If no pressure cooker, cook for 1 hour).
Remove from heat and leave to cool - I do this without releasing the pressure.
Add something tomatoey and salt to taste.
Sprinkle nutritional yeast flakes in before serving.
