Lockdown Easy Cooking : Tomato and Lentil Soup #glutenfree #soup #easyrecipes

Creamy Tomato Soup with Cheese Toasties Recipe | Bon Appetit

Another simple recipe for the new cook. This one is about as easy as it gets. Like most cooking fresh ingredients are always best – but this is a handy way of using up those toms in the fridge that are just starting to feel a little soft.
Tomato and Lentil Soup
Serves 4
Ingredients
  • 1 tbsp olive oil
  • 1 onion, roughly chopped
  • 2 celery sticks, roughly chopped
  • 2 garlic cloves, crushed (more if, like me, you like garlic)
  • 1 tsp ground cumin (you can add more later if you want more of a kick but you can’t take away)
  • 1 tsp mixed herbs
  • 1 tsp smoked paprika (optional)
  • 175g split red lentils
  • 1.2 litres vegetable stock
  • 2 tbs worcester sauce
  • 500g chopped tomatoes – fresh is best but canned will work
  • 2 tsp tomato purée
  • salt
  • fresh ground black pepper
Method
  • Heat oil in a large saucepan and cook onions until starting to soften
  • Add celery and cook for a few mins
  • Add everything else, bring to boil and reduce to simmer until lentils are cooked through (about 20 mins) stirring occasionally to stop the lentils from sticking.
  • Remove from heat and blitz with a stick blender (or food processor, but that makes more washing up!)
  • Adjust seasoning to taste and return to heat and serve piping hot
  • If you like creamier soup then a dessertspoon of greek yoghurt in each bowl.
  • Garnish with a little fresh coriander (optional)

Toast crutons always go nicely with this. Or there is always the old fashioned way – put a big dollop of creamy mashed potato in the bowl and pour your soup over the top!  Sounds weird  but tastes goooood.

 

 

 

Note: illos used are stock photos

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