Tomato & red lentil soup…

A great soup to have on a chilly autumn or winter day, with crusty bread with butter on.

1 tin of chopped tomatoes

2 large tomatoes / 8 cherry tomatoes

1/2 pint of vegetable stock

2 handfuls of red lentils

Half a medium onion or 4-5 smaller shallots

3-4 garlic cloves

1/2 a leek

A good sprinkling of parsley

Olive oil

Salt, pepper + a pinch (or a bit more) of chilli flakes

Start by softening the garlic and onions with lots of olive oil. Add in chopped leek – fry for 2 minutes. Add in  chopped tomatoes – fry for further 2 minutes. Add tin of tomatoes and lentils – mix and simmer for 5 minutes. Add vegetable stock + salt, pepper and parsley.

Simmer for 30-40 minutes to let the lentils properly cook and for the flavours to come out. Use a stick blender to lightly blend the mixture, depending on the texture you like + maybe add a bit more water depending on how thick you like it (I added a touch more). Serve with crusty bread – enjoy! : )

out

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