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Ruby Red Soup
This glowing ruby red soup is full of phytochemicals such as carotenoids. It is also packed with Vitamin C and protein from the red lentils and beans.
- 1 tin Plumb tomatoes
- 4 medium Tomatoes Chopped
- 2 medium Beetroot Fresh or vacuum packed - chopped.
- 2 large Red onions Peeled and chopped
- 3 medium Red peppers Chopped
- 2 medium Carrots Chopped
- 1 tbsp Tomato puree
- 1 litre Vegetable stock
- 3 tbsp Red lentils
- Pinch of Black pepper
- 1 small Tin red kidney beans
Slowly sauté the onion to develop the flavour but not to brown – about 10 minutes.
Stir in the other vegetables to combine, then add the vegetable stock and lentils.
Bring to the boil and simmer until the vegetables and lentils are soft.
Blend with the kidney beans or add them after blending – according to preference.