The sun visits us more often these days and stays for long sometimes too. But on those moody days when there is nothing but a grey veil over the sky, I crave hot soups.
This soup is a fast solution to after-work supper scramble. For those who don’t like dill so much a good substitute will be parsley, oregano or even rosemary. Feel free to add more water if you find it to be too thick for your style of soup. Take out the paprika and you have a child-friendly food which will fill hungry little bellies and also keep them happy for a while. The lentils are super filling and provide a great gluten-free meal option.
This is a super quick and fuss-free hearty soup. I like it with some toasted bread and extra grated cheese. Fill them in glass jars and store in the fridge for a speedy on-the-go meal.
Tomatoey, Cheesy Red Lentil and Dill Soup
|Prep time||5 minutes|
|Cook time||20 minutes|
|Total time||25 minutes|
|Misc||Child Friendly, Freezable, Serve Hot|
- 3/4 cups Red Lentil
- 2 cups Passata
- 4 cups Water
- 6 cloves Garlic (chopped)
- 1 tablespoon Dill (fresh) (finally chopped)
- 1 tablespoon Paprika
- 1.5 teaspoons Sea Salt
- 1/2 cup Cheddar (grated)
|Put washed lentils and all the other ingredients except the cheese into a pot and cover and cook for 20 minutes on medium heat.|
|Transfer the cooked mixture into a blender and puree for 2 minutes.|
|Stir in the cheese and serve hot.|