Tomato lentil soup (serves 4)

 

Ingredients

 

½ cup red lentils washed

1 medium onion peeled and diced

2 medium potatoes peeled and diced

Two chopped plum tomatoes from a 400g tin with all the juice

2 medium carrots peeled and sliced

1 vegetable stock cube

Salt and black pepper to taste

A knob of butter or vegan spread (optional)

 

Method

 

Place the lentils in a saucepan and cover with an inch of cold water. Add the diced onion and chopped tomatoes with the juice and bring to the boil.  Once boiling reduce the flame and use a spoon to remove the scum on top of the water. Leave it to simmer for twenty minutes and add the potatoes, butter (if using) and carrots once the lentils are soft.  Add the stock and season to taste then leave it to simmer for another twenty minutes until the vegetables are cooked and the flavour has developed.

 

Remove from the heat and carefully mash the lentils and some of the vegetables using a masher or blender. It is safer to do this once the soup has cooled.  Then reheat, taste and adjust the seasonings if required and serve