Quick and Easy Tomato and Lentil Soup
Recipe By Angie and Paul Boyer

    Ingredients

  • 3 tbsp Yorkshire Rapeseed Oil with Mixed Herbs
  • 2 onions, chopped
  • 2 x 400g tins chopped tomatoes
  • 1 litre veg stock
  • 100g red lentils, rinsed in cold water
  • Salt & Pepper to taste

Method

Saute chopped onions in the oil until soft and translucent. Add tomatoes, stock and lentils. Bring to the boil, stirring constantly, turn heat to low, cover pan and simmer for 25 minutes until lentils are cooked, then blitz/liquidise.

Serve with Herb Toast:
Lightly toast both sides of slices of French bread, then brush one side of each slice with Yorkshire Rapeseed Oil with Mixed Herbs and put under grill for a couple of minutes to crisp.

Suitable for vegetarians.

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