Tomato and red lentil soup
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
30
MINUTES
CUISINE
COURSE
Starter
Method
Heat the olive oil in a large pan over a low heat. Add the onion, cover, and cook for about 3 minutes, stirring occasionally. Stir in the celery and carrots, and cook, covered, for another 5 minutes. Add a splash of water if the pan gets dry.
Add the stock, lentils and bay leaves. Stir well and increase the heat to medium. Simmer, uncovered, for 10 minutes.
Remove the bay leaves and stir in the passata. Simmer for 10 minutes, until the vegetables are tender and the passata is heated through. Season to taste. Ladle the soup into warmed serving bowls.
Ingredients
1 tsp olive oil
1 onion, finely chopped
4 celery sticks, sliced into 1 cm pieces
3 carrots, peeled and sliced into 1 cm rounds
1 litre vegetable stock
100g dried split red lentils
2 bay leaves (or a bouquet garni)
500ml passata
salt and pepper
Method
Heat the olive oil in a large pan over a low heat. Add the onion, cover, and cook for about 3 minutes, stirring occasionally. Stir in the celery and carrots, and cook, covered, for another 5 minutes. Add a splash of water if the pan gets dry.
Add the stock, lentils and bay leaves. Stir well and increase the heat to medium. Simmer, uncovered, for 10 minutes.
Remove the bay leaves and stir in the passata. Simmer for 10 minutes, until the vegetables are tender and the passata is heated through. Season to taste. Ladle the soup into warmed serving bowls.
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