Tomato & Lentil Soup Recipe

Tomato & Lentil Soup Recipe submitted by Gilly Sandford

My tomatoes this year had very thick skins and weren’t very prolific so to use up the ones I had, I found a basic tomato soup recipe and adapted it. The result was lovely. Do skin the tomatoes first, if you too have suffered with thick skins!.

Makes 4–5 servings.

Ingredients for Tomato & Lentil Soup:

• 2 lbs tomatoes
• 1 medium onion, chopped
• 1 small carrot, chopped
• 2 tsps tomato purée
• 1.5 pints veg stock (Swiss Marigold Bouillion)
• 4 dessert spoons red lentils
• 2 bay leaves
• Good pinch paprika, small pinch cayenne, sprinkle of sugar

Method for Tomato & Lentil Soup:

1. Skin tomatoes in boiling water, roughly chop.
2. Add a glug of olive oil to a saucepan, heat and sweat the onion and carrot, add the paprika and cayenne and tomato purée. Stir and colour the veg.
3. Add the chopped tomatoes and cook down for about 20 mins.
4. Add the stock, lentils and sugar, a little salt and black pepper and tear in the bay leaves.
5. Cook/simmer for approx 30-40 mins until the lentils are soft.
6. Purée in a blender or with a hand held blender, taste and season.

Few things can beat a mug of tomato & lentil soup as you take a rest at the end of a cold winter’s day on the plot. Soups will freeze well and keep for a year at -20°C

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