Red lentil and tomato soup
How to make Red lentil and tomato soup recipe - Special equipment • blender or food processor. Soupe de tomate et aux lentilles rouge recette
Serves 8
Ingredients:
3 tbsp olive oil
3 onions, finely chopped
4 garlic cloves, finely chopped
30 tomatoes (about 3lb/1.35kg), quartered
sea salt and freshly ground black pepper
2 tsp superfine sugar
1 tbsp tomato paste or purée
2½ cups hot vegetable stock
2/3 cup heavy cream (optional), to serve
Method:
1 Heat the oil in a soup pot, add the onions, and cook over low heat for 10 minutes, stirring so the onions don’t burn. Stir in the garlic and tomatoes and season with sea salt and freshly ground black pepper. Add the sugar and tomato paste or purée, stir, and then cook over very low heat for 30 minutes.
2 Pour in the stock, bring to a boil, then lower the heat and simmer for 10 minutes. Transfer to a blender or food processor and process until smooth. Taste and season again if needed.
3 Let cool completely, then transfer to a freezerproof container, seal, and freeze for up to 3 months.
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