Lentil soup

Prep 0 h : 10 m
Cook 1 h : 0 m


  • 1 tbsp olive oil

    150g brown onion, finely chopped

    2 cloves garlic, crushed

    200g brown lentils, rinsed, drained

    400g canned diced tomatoes

    375ml chicken stock

    375ml water

    1 bay leaf

    2 tbsp coarsely chopped fresh dill


  • Heat oil in large saucepan; cook onion, stirring, until softened.

    Stir in garlic; cook until fragrant.

    Stir in lentils, undrained tomatoes, stock, the water and bay leaf; bring to the boil.

    Reduce heat; simmer, covered, about 50 mins or until lentils are tender.

    Season to taste.

    Discard bay leaf.

    Serve soup sprinkled with dill.

    Serve with a dash of red grape vinegar for each bowl and a portion of crusty bread.