Lentil and Tomato Soup

fast.cook's picture

Jan. 03, 2012


Lentils 100 Gram
Boiling water 1 Cup (16 tbs) (as required)
Lard/Margarine 25 Gram
Onion 1 , peeled and chopped
Bacon rashers 2 , rinded and chopped
Carrots 2 , scraped and sliced
Tomatoes 500 Gram , skinned and chopped
White stock/Water and chicken stock cube 1 cube
Bay leaf 1
Salt To Taste
Black pepper To Taste , freshly ground
Milk 1/2 Teaspoon (optional)
Toasted bread croutons 1/2 Cup (8 tbs) (as required)



1) In a bowl, place the haricot beans with boiling water to cover and allow to soak for 1 hour.

2) Pour off the water and allow the beans to drain well.


3) In the cooker, melt the lard or dripping, and saute bacon, onion, carrots until the vegetables are soft without colouring.

4) Stir in the lentils, tomatoes, stock or water and stock cube, bay leaf salt and pepper.

5) See that the cooker is not more than half full.

6) Put the lid on the cooker, heat to high pressure and cook for 15 minutes.

7) Lower the pressure slowly and discard the bay leaf.

8) Using a hand blender, blend the soup or press through a sieve.


9) Heat and cook the soup in the open cooker.

10) Check the consistency and adjust by adding little water if needed.

11) Check for the seasoning and adjust if needed, spoon into warm soup bowls.


12) Serve hot sprinkled with chopped parsley if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 259Calories from Fat 94

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 486 mg20.25%

Total Carbohydrates 27 g9%

Dietary Fiber 10 g40%

Sugars 6 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet