Ingredients

  • 200g red lentils
  • 500 ml vegetable broth (liquid)
  • 500 ml tomato juice
  • 400 g chopped canned tomato
  • 1 large red onion, chopped
  • 2 large carrot into thin slices
  • 2 celery stalk, finely chopped
  • 2 crushed garlic clove
  • 1 tablespoon canola oil

Method

  • STEP 1 Heat the ' oil in a large saucepan and add the chopped onion. Cook until softened, but not colored.
  • STEP 2 incorporated celery, garlic and carrots and cook for another 5 minutes.
  • STEP 3 Add the juice, chopped tomatoes and broth into the pot and then pour in the lentils, stirring to combine.
  • Step 4 Increase heat, bring to a boil, then lower the heat to low and simmer, covered, for about 30 minutes.
  • STEP 5 Allow to cool slightly, then blend the soup, adding a little 'of water or broth if the mixture is too thick.

Notes

I use the V8 brand vegetable juice.