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Ingredient
Tomato & Lentil Soup
Introduce
Chef :
John ATomato & Lentil Soup
Another quick and easy but nourishing soup using ingredients found in most kitchens. The crème fraîche is a bonus. Sometimes I add a chopped stick of celery, if to hand. This is a simple recipe with ample scope to improvise!
Ingredient
Food ration :
4 servingsCooking time :
30-35 minutes including prep
1 tbsp
oil
3 cloves
garlic, chopped and gently crushed
1 (500 g)
packet passata
1 handful
red lentils
1 tsp
dried oregano
1 tsp
dried thyme
Cooking instructions
* Step 1
Heat the oil in a stockpot or large saucepan and gently fry the onions for 3-4 minutes or until soft. Only stir if necessary to avoid sticking.
* Step 2
Add the garlic and fry for 1-2 minutes, gently stirring.
* Step 3
Stir in the passata, carrot and lentils, then add the stock and bring to the boil, stirring regularly but not too vigorously. Add the oregano. Reduce to a fast simmer, cover and cook for 20-25 minutes. Stir occasionally and after 10-15 minutes add the thyme.
* Step 4
Transfer to a blender and whizz to get a nice consistency. Taste and season to taste.
* Step 5
Serve piping hot with granary bread or crusty rolls. Add a dollop of crème fraîche to each soup bowl if available/wished.
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