Tomato Soup

This soup is really hearty and I really love tomatoey concoctions and I wanted to put something together quickly that would still be full of nutrients and filling at the same time. Thats a win win situation no?

Ingredients:

  • 1 can chopped tomatoes or 400g fresh tomatoes
  • 1 red onion, chopped
  • 1 garlic clove, chopped
  • 1 courgette, chopped
  • 3 large handfuls of baby spinach
  • Handful of chopped parsley
  • 2 tbsp red lentils
  • 100g of pasta of choice – I used macaroni elbow macaroni
  • Salt
  • Pepper
  • Chilli flakes
  • Olive oil

Preparation:

  1. Heat the olive oil in the pan and add in your garlic, onions and courgette stirring occasionally until your onions are translucent.
  2. Pour in your tomatoes and lentils and some hot water to follow.
  3. Once your lentils are half cooked add in the spinach, seasonings and pasta.
  4. Cook the pasta till al dente then sprinkle the parsley over and serve immediately.

I sprinkled some dairy free parmesan style cheese on top and it was perfect! As always if you decide to make this recipe please tag me on instagram @eattravelinspire. ♥

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