Lentil and Tomato Soup
Lentil and Tomato Soup
 Prep Time ~ | Cooking Time ~ |
 Approx Cost ~ £? |  Difficulty ~ Easy |
 Freeze ~ ? |  Serves ~ 4 |
Tips ~
Ingredients
275g / 10oz brown - green lentils, preferably the small variety
150ml / ¼ pint olive oil
1 onion, thinly sliced
2 garlic cloves, thinly sliced
1 carrot, sliced into thin discs
400g / 14oz can chopped tomatoes
15ml / 1 tbsp tomato puree
2.5ml / ½ tsp dried oregano
1 litre / 1 ¾ pints hot water
Salt and pepper
30ml / 2 tbsp roughly chopped fresh herb leaves to garnish
Method:
- Rinse the lentils, drain them and put them in a large pan with cold water to cover.
- Bring to the boil for 3 - 4 minutes. Strain, discarding the liquid and set aside.
- Wipe the pan clean, heat the olive oil in it; add the onion and sauté until softened.
- Stir in the garlic and fry for 1 minute, add the lentils back to the pan.
- Add the carrot, tomatoes, tomato puree and oregano. Stir in the hot water and a little pepper to taste.
- Bring to the boil, then lower the heat, cover the pan and cook gently for 20 - 30 minutes until lentils feel soft but have not disintegrated. Add salt and the chopped herbs just before serving.