LENTIL AND TOMATO SOUP
LENTIL AND TOMATO SOUP
Ingredients
- 1 tsp rapeseed oil
- 1 small onion (75g/2½oz peeled weight)
- finely chopped
- 1 garlic clove
- finely chopped
- 30g/1oz red lentils
- 200g/7oz tinned chopped tomatoes
- 100ml/3½fl oz vegetable stock
- pinch smoked paprika (optional)
- freshly ground black pepper
- to taste
Directions
- Heat the oil in small saucepan over a medium heat. Add the onion and garlic and cook for 2–3 minutes.
- Add the remaining ingredients
- including black pepper to taste
- and bring to the boil. Reduce the heat and simmer for 20 minutes.
- Serve immediately or leave to cool and store in the fridge or freezer for lunches.
