Friday, 10 February 2017

Recipe: tomato and lentil soup

Tasty, warming and filling.  And good for you too.  What's not to like?
(apf = already paid for)

A little bit of onion, celery and carrot
a a tin of chopped tomatoes
a few sprays of oil
25g red lentils
a squidge of garlic puree
a veg stock cube (from Aldi)
a grinding of pepper to taste - no need for salt because of the stock cube
a squidge of tomato puree

Spray the carrot, celery and onion and saute until softening.
Add the lentils, the garlic puree, the tomato puree, the stock cube, the pepper and the tomatoes.  Add water to cover plus a bit more.
Bring to a boil, cover and simmer until the lentils are cooked - about 15 mins or so.
Zizz with a stick blender until smooth (or use a zizzing machine)
This should make a fairly thick soup so slacken it with some milk, which also enriches the flavour.

Re-heat to just under boiling and serve.

It makes enough for three portions

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