Googie’s Kitchen presents Tomato, Red Lentil and Basil Soup

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Slow cooked soups and stews are very easy to cook. That’s why I love my slow cooker as it can feel like the fairies have come to my house and cooked the dinner. I simply put all the ingredients into the cooker pot and let them cook away all day. So I decided to make a video about how to make this delicious soup. The link is below the picture and so is the blog.

Click Tomato, Red Lentil and Basil Soup

Equipment needed

Tomato, Red Lentil and Basil Soup
  • Sharp knife
  • Chopping board
  • Slow cooker
    • Or large saucepan and wooden spoon
  • Teaspoon
  • Food processor
  • Measuring jug
  • Plastic brush

Ingredients

  • Onions x 1
  • Garlic x 4 cloves
  • Red lentils x 300g
  • Vegetable stock x 500mls
    • Or chicken stock x 500mls (if not vegan)
  • Tomatoes x 2 400g tins
  • Dried oregano x 1 tsp
  • Basil x 1 large handful
  • Spinach x 1 200g bag
  • Salt and pepper to taste
  • Mozzarella pearls x 150g (if not vegan)
  • Olive oil (hob method only)

Method for slow cooker

  • Peel and roughly chop the onions and garlic.
  • Then add these to the slow cooker.
  • Next add in the red lentils, vegetable stock, dried oregano and tomatoes to the pot.
  • Season with salt and pepper to taste.
  • Turn the slow cooker on low for eight hours or on high for four hours.
  • An hour before the end of cooking time, turn the slow cooker off and leave the soup to cool.
  • Once it has cooled slightly but not completely, add into the food processor.
    • The process may need to be done in two batches as the food processor may not be big enough for all the soup. Use the measuring jug if necessary.
  •  And while the soup is in the food processor, split the spinach and the basil in half and add the halves to each batch.
  • Put the soup back into the slow cooker and keep on low until ready to serve.
  • Finally, serve with bread or wraps and enjoy.

Method for hob

  • Peel and roughly chop the onions and garlic.
  • Put the large saucepan on a medium to high heat and drizzle with olive oil.
  • Spread the olive oil evenly over the base of the pan with the plastic brush.
  • Once the pan is hot enough add the onions and the garlic.
  • Fry until the onions are translucent. It should take about 5 minutes.
  • Now add in the vegetable stock, tinned tomatoes, read lentils and dried oregano.
  • Bring to the boil and leave to simmer until the lentils are cooked.
    • As per the packet instructions.
  • Then, remove from the heat and leave to cool.
  • Once cooled slightly, add to the food processor.
    • The process may need to be done in two batches as the food processor may not be big enough for all the soup. Use the measuring jug if necessary.
  • And while the soup is in the food processor, split the spinach and the basil in half and add the halves to each batch.
  • Put the soup back on a low heat on the hob until ready to serve.
  • Finally, serve with bread or wraps and enjoy.
Tomato, Red Lentil and Basil Soup

Tomato, Red Lentil and Basil Soup is a great meal that will serve the whole family. The best part about this dish is that it can be frozen as one big meal for four or it can made into batches. It’s a delicious mid week meal that is quick and easy. Meals like these are dishes that I really appreciate as a stay at home mum. It means I can spend more time with my family and less time in the kitchen. However you decide to eat this meal, as always, enjoy.