Tomato Lentil Soup
Super dooper. Even guests and hearty meat-eaters will
like this one. It is also very cheap, which helps if you've been ordering Bloody Mary's from London pubs - the dark side of the tomato
Preparation: 5 minutes
Cooking: 35 - 45 minutes
Serves 3 - 4
Ingredients:
- 1 onion
- 1 clove of garlic
- 1 can chopped tomatoes
- 200-250 ml tomato juice (or just add another can of tomatoes if you haven't got juice)
- 1/2 tsp thyme (or basil)
- 4 oz (or 110 g) red lentils
- 600 ml vegetable stock
- Squirt of tomato sauce
- Tblsp sweet chilli Thai sauce
- Salt & pepper to season
Instructions:
- Chop onion and garlic and boil water (in kettle) for stock.
- Gently fry onion and garlic in olive oil and allow to soften.
- Add tomatoes, tomato juice, tomato sauce, sweet chilli sauce and stir well.
- Add lentils, herbs, salt & pepper and stock, and stir well again. Cook on low heat (cover saucepan) for 30 - 40 minutes.
- If it seems to watery at end, remove lid and boil some of the water off.
