Tomato-soup

Tomato soup

  • Serves 4
  • Prep time: 5 mins | Cooking time: 20 mins

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

  • 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

Method

  1. Chop onion and capsicum and cook with a splash of olive oil until soft.

  2. Add oregano and garlic and lightly fry, then add tomatoes, lentils and water or stock until it's a soupy, liquid consistency.

  3. Simmer until lentils soften, for around 20 mins.

  4. Let cool slightly and blend until smooth using a blender or hand blender.

  5. 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!