This rustic tomato soup with a twist is the perfect winter warmer. The sweet potato and lentils give it substance, as well as sweetness which balances out the sourness of the tomatoes. Suitable for vegetarians and vegans.
1 onion, roughly chopped
1 /2 cup red lentils
1 celery stick, roughly chopped
1 sweet potato, diced
2 chopped garlic cloves
6 small or 5 large tomatoes, roughly chopped
1 bay leaf
2 tablespoons tomato puree
6 cups hot water
1 flat tablespoon sea salt, black pepper to taste
2 tablespoons finely chopped fresh basil leaves without stems
2 tbsp olive oil for frying
- In a large pot fry the onion, garlic, bay leaf and celery for 2-3 minutes on low-medium heat stirring often.
- Add the lentils, red potato, tomatoes and tomato puree continuing to stir to ensure the mixture does not burn.
- Add the water and seasoning. Bring to the boil and continue cooking, covered, on low heat for about 30 minutes, stirring occasionally.
- Remove from the heat and add the basil. Using a hand blender puree the soup (don’t forget to take the bay leaf out first). Adjust the seasoning as necessary.