Fresh Tomato, Lentil and Onion Soup is a delicious wholesome soup, ideally served with thick slices of wholemeal or granary bread.
- 2 tsp sunflower oil
- 1 large onion, chopped
- 2 sticks celery, chopped
- ¾ cup split red lentils
- 2 large tomatoes, skinned and roughly chopped
- 3 ¾ cups vegetable stock
- 2 tsp dried herbes de Provence
- salt and freshly ground black pepper chopped parsley, to garnish
Heat the oil in a large saucepan. Add the onion and celery and cook for 5 minutes, stirring occasionally. Add the lentils and cook for 1 minute. Stir in the tomatoes, stock, dried herbs, salt and pepper. Cover, bring to the boil and simmer for about 20 minutes, stirring occasionally. When the lentils are cooked and tender, set the soup aside to cool slightly. Puree in a blender or food processor until smooth. Season with salt and pepper, return to the saucepan and reheat gently until piping hot. Ladle into soup bowls to serve and garnish each with chopped parsley.
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