Red Lentil Cream Soup

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Easy and lovely soup for cold evenings.

Serves four people

400 g tinned chopped tomatoes
150 g red lentils
1 onion, sliced
1 tbsp curry powder
200 ml organic rice cream

Pour the tomatoes into a saucepan, add the lentils and onion. Add with water until the lentils are fully covered. Season with curry powder and salt.

Cover and simmer for 20 minutes.

Add the organic rice cream and blend the soup using a hand blender until smooth. Warm up and serve immediately.

More lentil soups:
Carrot and Red Lentil Soup
Spicy Lentil & Tomato Soup
Curried Winter Squash Soup with Red Lentil and Coconut Milk