Tomato and Lentil Soup with Parmesan Crisps

Name: Tomato and Lentil Soup with Parmesan Crisps
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: Serves: 4
Ingredients: ½ tbsp olive oil; 1 medium onion, finely diced; 2 garlic cloves, crushed; 1 medium carrot, finely diced; 1 celery stick, finely diced; 1 tsp smoked sweet paprika; 1 red pepper, halved, deseeded and chopped; 100 g red lentils; 700 ml vegetable stock; 1 tbsp tomato purée; 400 g tin plum tomatoes; 50 g finely grated parmesan cheese

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr

Appears in

My Fussy Eater

By Ciara Attwell

Published 2018

About

There’s nothing better than a warming mug of soup on a cold winter’s day. The lentils in this soup make it really filling and add a nutritional boost of protein and fibre. Serve it with the delicious Parmesan Crisps for dipping!

Ingredients

For the soup

½ tbsp olive oil
1 medium onion, finely diced
2 garlic cloves

Lunch
Vegetarian
Gluten-free
Winter

Method

Heat the oil in a large saucepan over a medium heat, add the onion and fry for 2–3 minutes until soft.
Add the garlic, carrot, celery and pepper and fry for another couple of minutes then add the smoked paprika and stir well.
Pour in about 600ml of the stock, together with the lentils, plum tomatoes and tomato purée and stir well. Bring the soup to th