All Recipes Tomato Lentil Soup

Stir red lentils and coconut into the soup.

All recipes tomato lentil soup. Heat the olive oil in a large saucepan or dutch oven. Place the onions in the pot and saute for 10 minutes or until onions are tender. Meanwhile stir the coriander into the yoghurt for the garnish.

Add the lentils stock tomatoes with their juice tomato purée and bay leaf. Stir red lentils and coconut into the soup. Simmer soup covered adding water as.

Bring soup to a simmer. Remove the bay leaf from the soup. Melt the butter in a large pot over medium high heat.

Bring soup to a simmer. Remove bay leaf and discard. Bring to the boil then simmer over a low to medium heat for 15 20 minutes.

Simmer soup covered adding water as needed until lentils are tender 15 to 20 minutes. Add the lentils and continue to cook until the lentils become soft. Heat the oil in a saucepan and sweat the onions until soft.

Mix in stock water tomatoes bay leaf and season with salt and pepper. Bring to a boil then reduce to medium low heat and cover slightly with lid cooking 15 20 minutes until lentils are soft. Lightly brown the onions in the oil.