Hearty tomato soup
415 cals, 21p, 49c, 10f (per meal)
1 tsp (3g)
1 tsp (2g)
1 tbsp (15g)
2 clove(s) (6g)
2 cup(s) (mL)
1 can (~14.5 oz) (405g)
1 tbsp (16g)
1/2 cup (96g)
1/2 cup (50g)
1 large (150g)
1 large (72g)
1 tbsp (15mL)
1
Heat oil in a thick-walled pot over medium heat. Add in carrots and onion and saute for about 8 minutes until softened.
2
Stir in tomato paste. Then stir in garlic, crumbles, and lentils and cook mixture for about 3 minutes.
3
Stir in broth, tomatoes, spices, and a hefty pinch of salt. Bring to a simmer and cover, cooking for about 15 minutes or until lentils are soft. Turn off heat and stir in apple cider vinegar. Serve.