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Tomato & Lentil Soup
Serves 3-4
1 medium onion, chopped
2 tsp stock powder
2 cloves garlic, chopped
75g (3 oz) split red lentils
1 medium carrot (75g, 3 oz), peeled and grated
400g (15 oz) can chopped tomatoes
2 bay leaves
salt and black pepper
pinch each of dried thyme and dill, or other herbs
Saute the onion in stock made with the stock powder until browned,
then add the garlic and cook for a minute. Add the red lentils with
750 ml (30 fl oz, 3 3/4 cups) water and bring to the boil. Simmer
briskly for 15-20 minutes, adding more hot water as needed, until
the lentils have begun to break up. Add the carrots, tomatoes and
bay leaf. Season with salt and black pepper, cover and simmer for
at least 30 minutes.
Remove bayleaf and puree (if you don't like tomato seeds, now would
be the time to sieve the soup to remove them). Add the herbs, adjust
the seasoning, reheat if necessary and serve.
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Tomato Lentil 02