Speedy Tomato-Basil Lentil Soup
Ingredients:
- 1 onion, finely chopped
- 2 Tbsp olive oil
- 1 cup red lentils
- 4 cups vegetable or chicken stock
- 28 oz can diced or crushed tomatoes
- 1 stick of wakame seaweed (cut up into very small pieces)
- sea salt and freshly ground pepper to taste
- 2 Tbsp dried or fresh basil finely chopped
Directions:
In a soup pot, sautee the onion in olive oil over medium high heat. Add the lentils and stock. Cover, bring to a boil, then reduce heat to medium-low and simmer for 20 minutes. Stir in salt, pepper and basil and serve.
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