My friend Hanna and I have a reciprocal recipe relationship. She reads my blog and makes my recipes, and then she texts me her recipes and I make them (and sometimes feature them on my blog – raw fudge brownie is hers!).
Our friendship is, of course, more complex than that. But it is fun to have a mate to share regular tasty back-and-forths!
Anyway, the other week when I published my red lentil and sweet potato soup and shared it on my Facebook page, one of my loyal readers Judith commented that she used to buy a tinned soup that was tomato and lentil – and did I have a recipe?
Well, it was Hanna to the rescue once again. She saw the comment and immediately texted me her gorgeous recipe – and here it is!
It’s hard to believe that so few ingredients can produce such a flavoursome and hearty bowl of soup, but it really comes together. I must admit, I did feel a bit lazy on the day and texted Hanna to see if I could substitute tinned tomatoes or passata, but she urged me not to. To only use fresh tomatoes for a delicate fresh taste.
And she was right. It only takes a minute to strip the skins off the fresh tomatoes and the taste is just wonderful. Even though it’s nearing Winter, we can still get really ripe tomatoes where I live (being so close to sunny QLD), so I hope you have access to them as well so you can make this. Don’t be tempted to use tinned tomatoes!
I also made it with dried basil as I didn’t have any fresh on hand, and it was good, but I bet it would be so much more magical with fresh. Next time for sure.
Judith, I hope you enjoy this soup!
Do you get lazy when a recipe asks for skinned tomatoes? And do you like the texture of red lentils in soup (I love it!)?
Linking up with the lovely Stacey from Veggie Mama for Meatless Mondays again this week. Hop on over for lots of delish vegetarian meal ideas!
Fresh tomato and red lentil soup
Recipe via my friend Hanna
- 1kg ripe tomatoes
- 2 tablespoons olive oil or butter
- 2 large onions, diced
- 2 cloves garlic, minced
- 1 cup red lentils, rinsed
- 1 vegetable stock cube or 1 teaspoon stock powder
- 1 teaspoon dried basil or 2 tablespoons fresh basil leaves, chopped
1. Cut a shallow ‘x’ onto the bottom of each tomato with a small sharp knife and place into a large bowl. Boil the kettle, then pour the boiling water over the tomatoes and leave for 1 minute. Drain the water and then peel the skin off each tomato and place into a blender or food processor. Blend until smooth and set aside.
2. Add the oil or butter to a large soup pot and fry the onion and garlic over low-medium heat for 5 minutes until translucent. Add the pureed tomatoes, lentils, stock cube or powder, basil and 2 cups (500ml) of cold tap water.
3. Bring to the boil over medium heat then turn down and simmer for 30-40 minutes until the lentils are tender and the soup has thickened. Season with salt and pepper and serve hot.