Wednesday, December 8, 2010

Lunch today

I had this soup for lunch today and thought I might as well post the recipe. Sorry, I was hungry and it was all gone before I thought to take a picture.

Tomato and lentil soup – Serves 2
Tip into a saucepan:
1 x 440gm tin chopped tomato and onion mix
400ml vegetable stock
½ tsp crushed garlic (or more… or none)
1 large carrot, sliced
¼ tsp dried oregano
±6 large fresh basil leaves
60gm dried red lentils
Stir well then simmer on a low heat for 30 minutes until the carrots and lentils are soft.
Stir occasionally if you think of it.
Blitz before serving.

I just had a slice of toast with mine, but you could garnish with grated parmesan, natural yoghurt, croutons or more fresh basil if you want. This is quite a thick soup; adjust the consistency to your taste with more or less vegetable stock.

If you have time and energy to spare, you could add more vegetables such as celery, butternut, red or yellow bell peppers or extra carrots. Or all of the above.

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