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
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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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