Tomatoe and lentil soup

Easy nutrious and economical to make. A delicious lunch with crusty fresh bread

recipe for 3-4 servings 

Ingredients: 

• 3 beefsteak tomatoes 
• 1 large onion 
• 1 clove of garlic 
• 1 stick of celery 
• 1 chilli 
• 1 small bowl of red lentils
• 1 and 1/2 pints of water 
• salt and pepper 
• a little olive oil 
• a 1/3 teaspoon of turmeric
• chopped basil for garnish ( optional)

Preparation:

• to de skin the tomatoes, place them in a pan of boiling water and allow to simmer for five minutes. Remove from the water and the skins will start to shrink. Simply peel and chop. 
• finely chop the onion, garlic, chilli and celery 
• wash the lentils 

Method: 

• gently fry the chopped onion in a little olive oil until it starts to become golden. Add the turmeric and the tomatoes and stir. 
• add water, other ingredients and seasoning and allow to simmer gently for 30 mins or until the lentils have become soft. 
• after 30 mins remove from the heat and blend as desired. If you like your soup a little rustic blend for a few minutes only.
• to make creamy tomatoe and lentil soup add a little cream.

Serve with fresh crusty bread and  garnish with basil ( optional)