Tomato and lentil soup

Ingredients – can be adapted to suit personal preferences

I medium onion
½ stick of celery chopped
I carrot peeled and grated
400g tinned chopped tomatoes
100g red lentils
1 bay leaf
1 tbsp olive oil
700ml vegetable stock
Mixed dried herbs and salt and pepper to taste

Method

• Heat the oil and cook the onions, celery and carrot for about 5 mins
• Add the lentils, tomatoes and bay leaf and cook for another 2 mins
• Add the stock and bring to the boil.  Simmer for 15-20 minutes until the vegetables are tender
• Season as necessary and liquidise with a hand blender if a smooth soup is preferred
• Serve with crusty bread

  *Finish with single cream if you think your client would like this