Luscious Lentil

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Luscious Lentil Tomato Soup
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Ingredients100g red or brown lentils, 1 can
tomatoes or carton passata (sieved tomatoes), 500
ml water, 1 x vegetable stock cube or 1 x 5ml
spoon bouillon powder, 1 diced onion, 1 clove
crushed or chopped garlic, 1 diced carrot, 1
medium diced potato, 1 x 15ml spoon sunflower
oil, 2 x 15ml spoon lemon juice, 1 x 5ml spoon
ground cumin, ground black pepper to season
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(No Transcript)
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1. Peel onion. Make a bridge with your hand and
cut the onion in half. Put the flat sides down
on the board.
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2. Hold the onion firmly with your hand like a
claw. Slice across without cutting through the
root.
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3. Turn the onion round and still holding it like
a claw, slice in the other direction.
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4. Peel the carrot. Cut off the top and bottom.
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5. Dice the carrot.
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6. Peel and dice the potato.
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7. Crush the garlic. The prepared vegetables
should now look like this.
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8. Heat the oil in a large saucepan. Add the
onion and garlic and fry gently for 5 minutes.
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9. Add the carrot and potato.
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10. Add the cumin.
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11. Add the lentils.
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12. Add the passata or canned tomatoes.
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13. Dissolve the stock cube or bouillion powder
in 500ml of boiling water and add this to the pan.
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14. Give the mixture a stir and bring to the
boil.
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15. Reduce the heat, cover the pan and simmer
for 40 minutes.
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16. Whilst the soup is cooking, make some
croutons. Cut a slice of ciabatta into 1cm
cubes. Put 2 x 15ml spoons of pesto into a bowl
with 1 x 15ml spoon of olive oil. Coat the cubes
in the pesto mixture.
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17. Spread the cubes on a baking tray and bake
for 10 15 minutes on gas mark 5 / 190C until
crisp and brown.
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18. Squeeze the juice from one lemon.
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19. When the soup is ready the lentils should be
soft and the soup thickened. Just before
serving, add 2 x 15ml spoons lemon juice and some
freshly ground black pepper.
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20. Serve with the pesto croutons, and some
crusty bread.