Tomato & Lentil Soup

 

Soup, it’s the perennial winter comfort food as well as being economic, quick to make a great way of using up bits and bobs of vegetables. An ideal way of cutting your food bill before the expense of the festive season. This recipe is one  idea but as ever it can be modified to taste or to use up what you have lurking in the vegetable drawer.

 

 

Ingedients:

1 onion

1 pepper (I used green but any colour will do)

Remains of a white cabbage

1 tin tomatoes

Dried red lentils-around a teacupful (these don’t take very long to cook)

1 medium potato (this thickens as well as bulks)

1 clove garlic

Remains of a bag of salad leaves

A handful of wild rocket-basically the remains of a medium bag

Pinch of dried chillies

3 tsps. garam masala (or a spice of your choice-omit if you prefer)

Salt/pepper to taste

Vegetable stock (cube or homemade)

Vegetable oil of your choice

 

Method:

Chop the fresh vegetables into small pieces and fry gently in the oil, when they start to soften add the chilli and the dried spices, stir until combined. Add the dried red lentils and again stir in well. Dissolve the stock cube in hot water if using. Add the tomatoes to the pan and pour the stock over until all ingredients are covered. Bring to a bubble, cover and simmer for around 15 minutes. Liquidise when the lentils are soft if you prefer it smooth but it’s perfectly fine to leave this as a chunky soup. Season to taste.

 

This is so simple and quick you can even make this in the morning to take to work/college/uni for lunch, it’ll simmer away while you have your shower. Transport in a sealed soup mug, a soup thermos, a sealable Kilner jar (that’s me!) or even a large washed out jar. As long as the lid is secure and sealed then no problem. I confess to being a jar hoarder as they come in handy for keeping all manner of things air-tight.

 

I hope you give this a try, let me know if you have an feedback.