OK, bit of a cheat here!
I love sundried tomatoes, the flavour is so intense! By using them here you get a full on tomato flavour in a very hearty soup.
This recipe does make loads of soup, feel free to half but I make this quantity and freeze half for another day!
60mls olive oil
2 onions, peeled and roughly chopped
3 cloves garlic, peeled and roughly chopped
150g, drained weight, sundried tomatoes in oil
pinch of chilli flakes
2 tablespoons ground coriander
450g red lentils, rinsed
2.2 litres vegetable stock
4 tablespoons tomato paste
2 tablespoons balsamic vinegar
salt and pepper
In a large stock pot or pan, heat the oil and gently cook the onions.
Once translucent, add the garlic and cook for a couple of minutes until fragrant.
Add the sundried tomatoes, chilli and coriander, stir through.
Add the lentils, passata, stock, tomato paste and vinegar. Combine well and bring up to a gentle simmer.
Simmer the soup for 30-40 minutes, stirring occasionally to stop it sticking to the pan.
Allow to cool slightly and then using a stick blender, blend the soup.