Racy Red Lentil & Tomato Soup

This soup is a winner in our house and one that I churn out on a regular basis. It’s super easy to make and covers most, if not all, the food groups :) The below quantity serves 4, but I usually double it so that we have some leftover. If you don’t eat it all up, it can always be thrown in the freezer for a rainy day.

From one of my favourite Danish cookery books ‘Suverænt Nemt’

Serves 4

1 small onion, chopped
2 cloves garlic, crushed
1 cinnamon stick
1 dessertsp. dried oregano
4 bayleaves
100g red lentils
2 tins tomatoes
300ml vegetable stock (preferably the good stuff, no MSG)
100ml cream
Pinch cayenne pepper
Salt
Feta cheese for garnish

Fry the onions in a little oil or butter until they’re soft. Add the spices and cook for a further few minutes. Add the lentils, tomatoes & stock and let the whole thing cook on a low heat for 30 mins. Blend and add the cream. Season to taste with the salt and more cayenne, if you like it spicy. Crumble some feta cheese over the top of each bowl. Serve with some nice fresh bread.

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2 Comments

  1. Lina
    Posted November 3, 2010 at 8:00 pm | Permalink | Reply

    ohhh boy, that’s not the last time I’ll do this one. DELICIOUS & filling. And since you know me a bit, I replace the cream for milk and yogurt. I made double portion and we have for one left over lunch, but then again, we eat a lot ;)
    Thanks again and keep on adding some salty savory recipes!
    Lina xx

  2. Posted November 3, 2010 at 10:11 pm | Permalink | Reply

    Yes, it’s a good one. Glad you liked it too :)

    P.S. what’s with you on the anti-cream campaign – the first time we had you over you brought this 100% cream/sugar creation. Is that the old you?

    xox

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