Tomato and Lentil soup from ediepop
IngredientsLentils (about three handfuls)from store cupboard
4 ripe tomatoes or tin chopped tomatoes
1 medium onion chopped
1 clove garlic
1 stock cube(vegetable )(or if not vegetarian
1 teaspoon of tomato puree
1 teaspoon pesto
Pinch mixed herbs
Salt and pepper
1 spoonful oil
Handy HintEnough for 4 portions. Can be put in containers for freezing. Labeled so easy
MethodPut oil in saucepan. Add onion,garlic and cook for 3 minutes.
Make up stock to a litre.
Rinse lentils in cold water.
Pour stock,tomatoes,tomato puree in pan.
Then add rinsed lentils to pan and heat until simmering.
Add the pesto,mixed herbs and salt and pepper.
Continue simmering for about 20 minutes or until lentils soft.
Then bits until smooth.