Tomato and lentil soup

Yield: 4 servings

Measure Ingredient
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.

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