Fresh Tomato and Onion Soup
10ml/2 tsp sunflower oil
1 large onion, chopped
2 celery sticks, chopped
175g/6 oz/¾ cup split red lentils
2 large omatoes, skinned and roughlychopped
900ml/1½ pints/3¾ cups vegetable stock
10ml/2 tsp mixed dried Italian herbs, such as oregano and thyme
salt and freshly ground black pepper
chopped fresh parsley, to garnish
Heat the oil in a large saucepan. Add the chopped onion and celery and cook for 5 mins, stirring occasionally. Add the lentils and cook for 1 min.
Stir in the tomatoes, stock, herbs and seasoning. Cover, bring to the boil and simmer for about 20 mins, stirring occasionally, until the lentils and vegetables are cooked and tender. Remove the pan from the heat and set the soup aside to cool slightly.
Puree the soup in a blender or food processor until smooth, Adjust the seasoning, return to the rinsed-out saucepan and reheat gently until piping hot. Serve garnished with chopped parsley.