Tomato and Lentil Soup
Over a year ago
1,349 views
Ingredients
- 1 400g packet of chopped tomatoes
- 130g split red lentils
- 1 small to medium onion
- ½ sweet red pepper
- 1 clove of garlic
- 1 tbsp tomato puree
- 800cc Water
- ½ tsp chilli flakes or good pinch of cayenne
- 1 tbsp olive oil
- 1 tsp dried parsley
- 1 tsp dried oregano
- 15g cornflour
- 1 tsp sugar
- salt
Accompaniment
SponsoredFleurie Georges Duboeuf
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.
Description
Another recipe stolen from the ingredients list on a particularly nice pre-fab own-brand soup from a well known supermarket beginning with "S".
Method
-
1
Finely chop onion. Cut pepper into thin strips then short lengths. Fry in the olive oil until starting to brown.
-
2
Add garlic chilli and herbs and fry for a minute longer.
-
3
Add tomatoes, water, lentils and puree and bring to a simmer.
-
4
Blend cornflour with a little water. Remove pan from heat and quickly stir in the cornflour mix when it has gone off the boil. Add the sugar and salt to taste.
-
5
Return to heat and simmer until lentils are softened
Chef's Tips
Rinse lentils really thoroughly before cooking.
I usually add a ham stock cube in place of some of the salt
Comments (0)