Hearty Lentil and Tomato Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe is a quick to make and substantial to eat. Just the job for Winter days. It is based on a recipe published long ago by the english Cranks restaurants. If you like a chunky soup then serve as cooked, but if you like your soups smoother then blitz it in a blender or food processor. Ingredients:
1 small onion |
1 (14 ounce) can tomatoes, chopped |
1 tablespoon oil |
2/3 cup red lentil |
2 pints chicken stock |
1 tablespoon tomato concentrate |
1/2 teaspoon dried thyme |
salt and pepper |
Directions:
1. Chop the onion Heat the oil in a saucepan and sauté the onion until transparent.
2. Add the remaining ingredients and stir.
3. Cover and simmer for 30 minutes, stirring occasionally.
4. Adjust seasoning to taste.
5. For a slightly smoother soup, allow it to cool slightly then blitz it in a blender or food processor, then reheat.
6. Serve the soup with chunky wholemeal bread if you want a meal in a dish!
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