lentil and lemon soup

2 tbsp olive oil
1 large onion, finely chopped
1 clove garlic, crushed
150g red lentils, washed
570ml vegetable stock
1 400g tin of chopped tomatoes
2 tsp tomatoe purée
2 tbsp finely chopped fresh thyme
salt and freshly ground black pepper
juice of 1/2 lemon

heat oil, cook onions and garlic gently for 10 minutes. Add lentils, stir to coat wll in the oil. Add stock and bring to boil, skim off scum. Add tinned tomatoes, tomato purée and most of the thyme. Cover and simmer for 15-20 minutes, stirring occasionally.  Add lemon juice to taste.  Serve garnished with remaining thyme.

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posted by ramtops on 07 Mar 06 - 16812 views


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The New Covent Garden Soup Company's Book of Soups