Tomato and Lentil Soup Recipe at MyDish

Tomato and Lentil Soup

4 stars based on 4 reviews Rate this Recipe

Method

  • 1. Heat the olive oil in a large pan, then tip in the onion and garlic. Cook over a moderate heat until the onion has softened, about 5 mins.

  • 2. Chop the tomatoes in quarters, then put in the pan and simmer for about 5 mins constantly stirring.

  • 3. Add the lentil, cumin and then the veg stock and stir. Add lots of fresh black pepper to taste.

  • 4. Bring to the boil and then turn down the heat and simmer for about 45 mins until the lentils have cooked and the soup is thicker. If you like a smooth soup, whizz the mixture at this point to form a smooth sauce. I prefer it chunkier. It can now be cooled and frozen for up to 1 month. Also lasts in the fridge for about 5 days.

  • 5. Serve with creme fraiche and fresh homemade bread.

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    Ingredients

    • 500g Fresh Tomatoes. chopped
    • 1 tbs Cumin
    • 1 Onion. chopped
    • Lots Freshly ground black pepper
    • 100g Split red lentils
    • 2 Cloves garlic. crushed
    • 500ml Vegetable stock

    By Views 10226  Added Thu May 14 2009


    Delicous and one of my staple favourites - a good wholesome homemade soup

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