Tomato soup
This vibrant creation combines the rich flavour of tomatoes with the velvety texture of red lentils and a tangy kick from the capsicum. This is a nutritious, filling and easy recipe to whip up, especially during the colder months! Serve with cheese toasties for a meal the whole whānau will love.
Ingredients
Method
- ½ Red onion (you can use brown if you want but red is better)
- 1 Red capsicum
- 2 Tins of whole tomatoes
- 1 cup dried red lentils
- 1 tsp crushed garlic
- 1 tbsp dried oregano
- Stock cube or liquid stock
- Chop onion and capsicum and cook with a splash of olive oil until soft.
- Add oregano and garlic and lightly fry, then add tomatoes, lentils and water or stock until it's a soupy, liquid consistency.
- Simmer until lentils soften, for around 20 mins.
- Let cool slightly and blend until smooth using a blender or hand blender.
- Add salt and pepper to taste.
To serve
Optional – serve with dash of cream or hot sauce for a bit of spice.
Great with a cheese toasties to dip in!