Lentil soup with tomato and basil

Gather

• Gather 1 tablespoon olive oil1 tablespoon olive oil
• Gather 1 medium onion, finely chopped1 medium onion, finely chopped
• Gather 2 garlic cloves, minced2 garlic cloves, minced
• Gather 200 g dried brown or green lentils, rinsed and checked200 g dried brown or green lentils, rinsed and checked
• Gather 400 g canned chopped tomatoes400 g canned chopped tomatoes
• Gather 1 litre vegetable stock1 litre vegetable stock
• Gather 10 g fresh basil leaves, torn10 g fresh basil leaves, torn
• Gather Salt and black pepper, to tasteSalt and black pepper, to taste

Make

1. 01

   Warm the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 6–8 minutes until softened.

2. 02

   Add the garlic and stir for 30 seconds. Add the lentils, tomatoes and stock.

3. 03

   Bring to a boil, then reduce to a gentle simmer. Partly cover and cook for 25–35 minutes, stirring occasionally, until the lentils are tender. Add a little water if the soup becomes too thick.

4. 04

   Stir in the basil. Taste and season with salt and pepper. Serve hot.