Tuesday , May 26 2020
Tomato Soup 1

Tomato Soup

Recipe from Sara Matthews  |  @sarabynatureskitchen

Featured in Feast 17 –  June 2017

SERVES 4

INGREDIENTS

Drizzle of rapeseed oil
8 large tomatoes, roughly chopped
2 cloves of garlic, crushed
1 vegetable stock cube
700ml of water
2 large carrots, finely chopped

1 large brown onion, finely chopped
100g of red lentils (dried)
½ cup of chopped fresh basil
½ cup of fresh chopped oregano – or 1tsp of dried
2 sticks of celery, chopped
Juice of ½ lemon

Method
In a large pan heat a drizzle of rapeseed oil, and gently cook the onions and garlic until they soften. Add the carrots, celery and cook for a further 5 minutes. If the pan becomes dry, add a little of your water – about a tablespoon at a time – so they do not stick. Add the tomatoes and herbs and cook for two minutes then add the water, lentils and stock cube. Bring to the boil and simmer for 20 minutes until the lentils are soft. Add the lemon juice stir and taste – at this point, if you wish, add salt and pepper to taste. I like my soup smooth so, using a stick blender, I blend. But if you prefer it chunky, miss out this step. Either serve hot, topped with a few dried crushed chilli flakes, or chill and serve cold with a garnish of basil and chopped cucumber

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