Yield: 4 servings
|750 grams||Ripe tomatoes; (1 1/2lb)|
|3 tablespoons||Sunflower oil|
|1 large||Onion; chopped finely|
|1 \N||Clove garlic; chopped finely|
|125 grams||Split red lentils; (4oz)|
|2 tablespoons||Chopped fresh parsley|
|1 tablespoon||Chopped fresh thyme or 1 teaspoon dried|
|\N \N||; thyme|
|1 tablespoon||Chopped fresh marjoram or 1 teaspoon|
|\N \N||; dried marjoram|
|600 millilitres||Vegetable stock; (1pint)|
|\N \N||A pinch of sea salt|
|\N \N||Freshly ground black pepper|
|4 tablespoons||Natural yogurt|
Scald, skin and chop the tomatoes. Heat the oil in a saucepan on a low heat. Put in the onion and garlic and soften them. Put in the tomatoes, lentils and herbs. Stir for 2 minutes or until the tomatoes are soft. Mash them down with a fork or potato masher.
Pour in the stock, bring it to the boil and season. Cover the pan and simmer for 45 minutes or until the lentils are soft.
Serve in individual bowls with the yogurt spooned or swirled over the top, depending on its texture.
Converted by MC_Buster.
NOTES : Split red lentils give flavour and body to this soup. The simple combination of ingredients in this recipe brings out all the natural flavours.
Converted by MM_Buster v2.0l.