Tomato and Red Lentil Soup

20140612_122332Soup is normally a winter thing in our house, but I decided to try make a summery soup this week. It has a lovely Mediterranean flavour, it’s a nice healthy lunch and is dead easy to make. It could also be frozen and kept for when you need a lunch quick!

You will need: 4 fresh tomatoes, 1 onion, 600ml vegetable stock, 1 tin chopped tomatoes, 200g red lentils, a teaspoon basil, pinch of salt, a little olive oil.

Dice your onion and cook until brown in a large saucepan with a little olive oil. Pop the lentils in the pan, then pour 3/4 stock over them. Bring to the boil and then leave to simmer for 30 minutes. Chop your fresh tomatoes into lovely big chunks.2014-06-18 11.21.10 Add the tin of tomatoes to your saucepan and  give everything a good stir. Simmer for another 10 minutes and add the fresh tomato, basil and salt. Stir, leave for 5 minutes and you’re done.tomato lentil soup

This soup tastes lovely and fresh, even though the core ingredients will be in your cupboards. It’s a good one to make when you’ve ran out of food as well! If you want to add some more spice, I would recommend a little paprika and cayenne pepper for a nice smoky taste. It is quite a simple recipe so add as much or little as you like.

Love, Mrs Gardom

Grandma’s Lentil Soup

2014-02-20 17.17.56My Grandad is a butcher, so vegetarian cooking isn’t the most established tradition at my grandparents house but my Grandma makes the best veggie lentil soup whenever I’m there. It’s completely vegan, it’s full of goodness and has barely any fat. The slow cooking on a low heat really brings out the flavours and this is a lovely lunch.

You will need: 2 pints vegetable stock (my Grandma swears by organic stock cubes but it’s up to you), 1 cup of lentils, 1 large carrots, 1 large onion, 1 large potato, salt, pepper and mixed herbs.

2014-02-20 17.19.07Pour the stock into a large saucepan on a low heat. Peel your veggies, dice the onion and potato and slice your carrots. Add the carrots, lentils and onion to the pan. Cook on a low heat for an hour. Add the diced potato after an hour and leave to cook for another half hour. Season with slat, pepper and a big pinch of mixed herbs and serve.

2014-02-20 17.19.38This is a dead simple recipe, you just need a bit of time to let it cook. I’ve made this for my friends, my in laws, and obviously Sam and they all love it. It is a proper old fashioned soup, almost like a broth – absolutely full of flavour and so healthy.

Love, Mrs Gardom

 

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