Sorry I haven’t written anything in a wee while; been busy at work + crappy computer blah blah right lets get doon to business! 🙂
As you know from previous posts, I like to make soup that I can freeze and take into work for lunches. This one was very easy and ridiculously tasty. Everyone seems to think that tomato and basil are the perfect partners. For me, tomato and oregano is far superior.
Heres what I done to make a flavourful batch of tomato soup (serves 4)
2 tins chopped tomatoes
1 tbsp sugar (to eradicate the tartness of the tomatoes)
2 onions, diced
3 cloves garlic, crushed
4 tbsp red lentils (thoroughly rinsed)
3 tbsp red pesto
1 litre stock (I used 1 veg & 2 ham stock cubes)
2 bay leaves
1 tbsp dried basil
3 tbsp dried oregano
salt & pepper to taste
Fry the onions & garlic in some olive oil for 5 mins.
Add the chopped tomatoes (then sprinkle sugar over them) and red lentils.
Pour in the stock and stir.
Stir in the red pesto, basil and oregano.
Pop in the bay leaves, then season well with salt & pepper.
Bring to the boil, then simmer for 45 mins.
I would take the extra five minutes to shove this through a sieve, for some smooth, glossy wonderment.
As always, tis best served with some buttery, crusty bread. But if you’re watching your figure, you wont feel deprived just having it on it’s own.
You could easily double/treble this recipe and use some for a pasta sauce for another dish (I used one of my wee tubs to make a pasta dish with chopped smoked sausage & broccoli, it was quick and tremendous).