Hopton House Blog Comments
Tomato and Lentil Soup
Posted by Karen Thorne on 10/11/2009 12:00:05
I've been making this soup for years. It is a family recipe passed down by my Mum. I tend to vary the ingredients based on what I have in the fridge so it always tastes different.
This weekend Rob and his brother were doing some building work on the house so I was kept busy cooking breakfast, lunch and supper and providing cups of tea. I made this soup and decided I needed to write down the exact ingredients as it tasted particularly good this time.
Vegetarians can of course leave out the bacon!
Ingredients
2 rashers unsmoked bacon roughly chopped
1 heaped teaspoon of cumin seeds
1 medium onion, roughly chopped
3 medium carrots, roughly choped
3 cloves of garlic, chopped
1 tin of good quality plum tomatoes
100g red split lentils
1 litre of vegetable stock
seasoning
1 tablespoon of olive oil
Method
Heat the oil over a medium heat and add the bacon. Fry until the fat has melted then add the cumin seeds, chopped onion, carrots and garlic. Fry gently for about 20 minutes until the vegetables are soft but not coloured.
Put the lentils into a one litre measuring jug and pour over the boiling stock, leave to soak for 20 minutes.
Once the vegetables are soft, add the lentils, stock and tomatoes.
Simmer gently for about 45 minutes, whizz with a stick blender and check seasoning.
Serve on a cold, wet day, preferably sitting in front of a fire.
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