Thursday, 5 October 2017

Tomato and lentil soup

This was jolly nice, jolly filling and made enough for three.

Ingredients
half a medium onion
half a smallish carrot
a squeeze of garlic puree
a can of chopped tomatoes (or plum tomatoes)
some dried herbs
a stock cube
water
20g red/orange lentils
some sun dried tomato in oil (optional but recommended, especially if using value chopped tomatoes)

milk
soft cheese (optional but nice)

Chop up the onion and carrot and add to a saucepan with the garlic, chopped tomatoes and a can full of water, dried herbs, stock cube (I used a vegetable cube), lentils and a few bits of sundried tomato.  I didn't add salt and pepper because of the stock.

Bring to a boil, cover and let it summer until the carrot is soft and the lentils cooked (15 to 20 mins).

Blend to a smooth consistency using a blender or a stick blender.  Return it to the pan, add some milk and some soft cheese, stir it in and reheat to just under boiling.  Taste, season if necessary and serve.

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