Tomato, Basil & Red Pepper Soup with lentils

“A good Cross Country Runner is a landscape panter”

7 Tomato’s, finely diced

1 red pepper, finely diced

25g Basil, finely chopped

200g tinned Lentils

200ml Vegetable stock with water

1 Ciabatta Roll


( 452 Calories, 5g Fat, 72g Carbs, 23g Protein)

1) Cook the tomato’s on a medium to high heat for about 5-7 minutes until they are really starting to soften. Then gently mash them as best you can with a masher.

2) Add the Red Pepper and some of the basil and continue cooking for a few minutes more.

3) Add the stock and water and bring to the boil. Then simmer for about 5-8 minutes.

4) Add the rest of the basil and lentils towards the last few minutes of cooking.

5) Serve the soup with some toasted Ciabatta bread.

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