I love to cook soups and I find they can be a meal within its self, especially this home made cream of lentil & tomato, so I thought why not share the recipe with you all. Now normally when I make soups, I make them in a big pot to feed my lot. Although I do realize that not everyone has a large family like me, so I will cut this recipe portion down to feed four. Also, you can always add more stock for flavour or more water if there is to much flavour, just keep tasting as you cook to get the right balance.
1 bag of red lentils
2 red onions
1 large potato
1 red bell pepper
2 garlic cloves
1 tin of chopped tomatoes or fresh (whichever preferred)
Teaspoon of tomato puree
Salt & Pepper
Half a teaspoon of ground Turmeric
1 Teaspoon of sugar
Tablespoon of Paprika
Small tub of single or double cream
To start with, heat 3 & ½ pints of water, add 3-4 vegetable stock cubes (According to preference), bring to boil. While bringing to boil dice carrots & add, then peel and cube the potato then add to stock along with chopped tomatoes.
Crush garlic & finely chop, finely chop onions & cut red pepper into small cubes and rinse half the bag of red lentils then add these and the tomato puree fifteen minutes after the carrots and potatoes, leave to simmer for 20 minutes until lentils are soft.
Take off heat add turmeric, paprika, sugar and salt and pepper to taste and stir in almost all the cream. Leave on low heat for ten – fifteen minutes, stirring occasionally. I normally blend mine to make smooth but can be served chunky or smooth. Dish into bowls and add a swirl of cream, serve with crusty bread and butter. I use cornbread with this as it’s a really tasty combination, enjoy!