Recipe: Tomato and Lentil Soup

Simple, tasty and warming on those cold winter nights

This soup is really filling and is great for a pick me up on the cold dark evenings through the winter. For that extra warmth and flavour you could try a drop or two of tabasco sauce just before blending/serving.

Ingredients:

1 onion

1 clove of garlic

1 tin of chopped tomatoes

1 red pepper

175g red lentils

1 litre of vegetable stock

olive oil

salt and pepper

Serves 4

How to make:

Start by chopping the onion and the pepper then peel and crush the clove of garlic. In a large saucepan heat a couple of teaspoons of olive oil and then add the onion and pepper. Heat these through on medium for 5 minutes until the onions have become clear and add the crushed garlic. Stir this for a further ½ minute.

Next, add the tin of chopped tomatoes, lentils and the vegetable stock to the pan and give the whole thing a thorough stir. Once well mixed, bring the pan to the boil, cover and leave it to simmer for 25-30 minutes before seasoning with salt and pepper to taste.

This soup can either be served as it is or blended using a hand blender if you prefer a smoother soup. To serve try adding some chopped basil leaves or a bit of grated mozzarella.