lentil and lemon soup
rating:
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.
