Tomato and lentil soup
This recipe has additional nutritional benefits compared to a simple tomato soup. The lentils and vegetables provide protein, vitamins and fibre.
Tomato and lentil soup (serves 4)
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
