This delicious wholesome soup is ideal served with thick slices of wholemeal or granary bread.
10 ml/2 tsp Sunflower Oil
1 large Onion, chopped
2 sticks Celery, chopped
175 g/6 oz/3/4 cup split Red Lentils
2 large tomatoes, skinned and roughly chopped
900 ml/ 1 1/2 pints/3/4 cups Vegetable stock
10 ml/2 tsp dried Herbes de Provence
Salt and freshly ground black pepper
chopped Parsley, to garnish
Serves 4-6
Heat the oil in a large saucepan. Add the onion and celery and cook for 5 minutes, stirring occasionally. Add the lentils and cook for 1 minute.
Stir in the tomatoes, stock, dried herbs, salt and pepper Cover, bring to the boil and simmer for about 20 minutes, stirring occasionally.
When the lentils are cooked and tender, set the soup aside to cool slightly.
Puree in a blender or food processor until smooth. Season with salt and pepper, return to the saucepan and reheat gently until piping hot. Ladle into soup bowls to serve and garnish each with chopped parsley.
10 ml/2 tsp Sunflower Oil
1 large Onion, chopped
2 sticks Celery, chopped
175 g/6 oz/3/4 cup split Red Lentils
2 large tomatoes, skinned and roughly chopped
900 ml/ 1 1/2 pints/3/4 cups Vegetable stock
10 ml/2 tsp dried Herbes de Provence
Salt and freshly ground black pepper
chopped Parsley, to garnish
Serves 4-6
Heat the oil in a large saucepan. Add the onion and celery and cook for 5 minutes, stirring occasionally. Add the lentils and cook for 1 minute.
Stir in the tomatoes, stock, dried herbs, salt and pepper Cover, bring to the boil and simmer for about 20 minutes, stirring occasionally.
When the lentils are cooked and tender, set the soup aside to cool slightly.
Puree in a blender or food processor until smooth. Season with salt and pepper, return to the saucepan and reheat gently until piping hot. Ladle into soup bowls to serve and garnish each with chopped parsley.
