Sunday is my soup creation day and yesterday was no different! I felt like a tomato soup here but tried to throw in a different tangent to it. Lentils being a very filling ingredient and saffron just to give off a little extra flavour brought this traditional tomato soup alive.

This not only is vegetarian but vegan also. It’s also low in fat and calories again!

Serves:

• Make 4 cups worth of soup

Ingredients:

• 2 cans diced tomatoes, peeled
• 1 can lentils
• 1 tbs saffron
• 3 cloves garlic, diced
• 1 medium onion, diced
• pepper and salt for seasoning to taste
• 1 tab of massel chicken style vegetarian stock
• (optional) 1 tsp maple syrup flavour
• 2.5 cups water
• 1 tsp olive oil

Instructions:

1. Add diced onions and garlic to pot and add oil. Add some seasoning to the mixture and saute until the onions are clear.
2. Add the stock with 0.5 cup of water stirring until the mixture is boiling.
3. Lower the heat and add the tomatos, lentils (including the water), and saffron. Simmer for half an hour.
4. Taste test the soup and season to your taste.
5. Add some maple syrup here (optional) to give a more canned soup taste.
6. Serve with bread and enjoy!