Tomato and lentil soup

Tomato and lentil soup

Ingredients to make two portions

half a smallish onion, chopped

about 25g celery, chopped

a small carrot, chopped (no need to peel unless the peel is manky)

a splash of oil (I used some oil from a jar of sundried tomatoes that needs using up)

a squidge of garlic puree (or a small clove, crushed)

a can of chopped tomatoes and half a can full of water (use the water to wash around the can so none is wasted)

some vegetable stock  (a stock pot, stock powder, whatever you have)

a couple of pieces of sundried tomato (optional – see above)

20g dried red lentils

a grinding of pepper (I don’t add salt until the end because the stock usually makes it salty enough for me)

a pinch of dried herbs (I use mixed herbs)

a good splash of milk

A squidge of chopped tomatoes

Method.

You can bung everything in together except for the milk), simmer it all gently until the lentils are cooked and the vegetables are soft, then zizz it down, add the milk and tomato puree (if using) and push it through a sieve if you want to, before bringing back to just under a boil and serving.  See below for other adjustments.

Or this is what I do.

Put the three veg in a saucepan with the oil and saute until they are softening and just turning golden.  Add the garlic right at the end, in the last few minutes.

Add the chopped tomatoes and water, the stock, the sundried tomatoes (if using), the lentils, pepper and herbs.  Bring up to a gentle boil, cover and simmer until the lentils are cooked and the veg is soft (15 to 20 mins).

Zizz the soup until it is all blended, add the milk and water if the texture is too thick and taste.  If there’s a slight bitterness, add a pinch of sugar.  If it needs salt, add some.  I didn’t need either but you never know.

It is fine to eat now, re-heated, but I like a very smooth tomato soup so I then push the lot through a sieve.  It just traps the bits that haven’t zizzed and I prefer it that way but you don’t have to.