Another simple warming winter soup here. A favourite for cold weather in our house; the combination of red lentils and tomatoes seasoned with a little chilli sauce is both warming to the eye and the belly. Composed of a handful of store-cupboard staples, it’s also perfect for the end of the grocery buying week when the cupboard is bare! Increase quantities as wished to feed a houseful or to freeze for later. The recipe here feeds two hungry people, or three less so.
LENTIL AND TOMATO SOUP
2 tbsp Vegetable Oil (I usually use olive oil, but it’s not essential)
1 Onion, finely chopped
1 or 2 Cloves of Garlic, crushed
1 x 400 g Tin of Chopped Tomatoes
4 oz / 100 g Red Lentils, rinsed
1 & 1/2 pints / 800 ml Vegetable Stock (I use Marigold Bouillon but any vegetable stock cube would do)
1 – 2 tbsp Tomato Puree
1 tsp Dried Oregano
Tabasco sauce or similar, to season as liked
Heat the oil in a large saucepan and add the chopped onion. Saute for a few minutes until the onion is clear and softened. Add the crushed garlic and continue to saute for another minute or two.
Add the tinned tomatoes, red lentils, dried oregano, tomato puree and stock to the pan. Bring to the boil then lower the heat, cover and simmer for 30 – 40 minutes until lentils are cooked and pulpy. Season with salt and pepper as liked.
Ladle generously into serving bowls and then season with a few shakes of Tabasco or other chilli sauce.
(Nice and filling when served with savoury scone wedges or a doorstep slice of toasted cheddar cheese on wholemeal toast.)