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FRESH
TOMATO, LENTIL AND ONION SOUP
This delicious, wholesome soup is ideal
served with thick slices of whole-wheat
bread.
2
teaspoons sunflower oil
1 large onion, chopped
2 celery ribs, chopped
3/4 cup split red lentils
2 large tomatoes, peeled and roughly chopped
3 3/4 cups vegetable stock
2 teaspoons 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.
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Stir
in the tomatoes, stock, dried herbs, salt and
pepper. Cover, bring to a boil and simmer for
about 20 minutes, stirring occasionally.
When
the lentils are cooked and tender, set the soup
aside to cool slightly.
Purée 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.
Serves
4-6.
[Best-Ever
Vegetarian, Linda Fraser]
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