Tomato, Red Lentil & Lemon Soup
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Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 1 clove of garlic, minced
- 50g red lentils (washed)
- 1 pint of vegetable stock
- 1 tin of chopped tomatoes
- 2 teaspoons tomato puree
- 2 tablespoons fresh thyme leaves
- Juice of 1 1/2 lemons
Instructions
- Heat oil in pan and cook onion and garlic gently for 10 minutes without colouring
- Add lentils and stir to coat with oil
- Add stock and bring to the boil
- Skim off any scum from the surface
- Add tomatoes, tomato puree, and 1/4 thyme leaves
- Cook for 20 minutes on a low heat, stirring occasionally
- Add lemon juice little by little to taste
- Serve garnished with the remaining thyme leaves and a drizzle of olive oil