Tuesday, 21 September 2010
Red lentil and tomato soup (2 colours)
Olive oil - 2 tbsp
Onions - 250 g, chopped
Tomatoes - 375 g, quartered
Split red lentils - 285 g
Water - 900 ml
Lemon juice - to taste
1) Heat the olive oil in a large pan and when hot add the onion. Fry for 5-10 minutes until the onion is just beginning to turn brown.
2) Add the tomatoes, water and lentils to the pan. Bring to the boil, cover and simmer on a low heat for 30 minutes.
3) Pour into a blender and blend to a creamy consistency. Return to the pan and reheat for 5 minutes. Serve with a little lemon juice or lemon wedges to squeeze over. Serves 4.