Soup Season!

Gather

• 1.5 cups split red lentils
• 1.5 litres boiling water
• Salt to taste
• Ground black pepper
• 500ml tomato passata
• 5-6 medium potatoes peeled & diced
• 1 carrot chopped
• Oil of choice (we use coconut)
• 1 onion chopped
• 1 x400g tin red kidney beans
• 1 x 300g bag beansprouts

Prepare

1. Wash the lentils then put them in a large saucepan and cover with the boiling water. Bring back to the boil then turn down and simmer for 45 minutes.
2. Season with salt and pepper.
3. Stir the passata into the lentils then add the potatoes and carrot and cook for a further ten minutes.
4. Heat the oil in a small frying pan and cook the onion until just starting to brown (you can cook it more than this is you prefer – as hubby does)! Once cooked, stir into the soup.
5. Add the kidney beans and cook for ten more minutes.
6. Check for seasoning and adjust if necessary. Check the potatoes are cooked through.
7. Tip in the beansprouts, mix in and leave to cook through for five minutes.
8. Enjoy!

Serve & Store

• Serve hot with crusty bread.
• Use as a starter or a main.
• Try with a side of fritters.
• Add a spoonful of freshly cooked rice or pasta just before serving.
• Have some salad on the side.
• Store refrigerated for up to five days.