Hearty Lentil and Tomato Soup

This recipe is a quick to make and substantial to eat. Just the job for Winter days. It is based on a recipe published long ago by the english Cranks restaurants. If you like a chunky soup then serve as cooked, but if you like your soups smoother then blitz it in a blender or food processor.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  small onion
• 1 (14 ounce) can tomatoes, chopped
• 1  tablespoon  oil
• 2⁄3 cup red lentil
• 2  pints  chicken stock
• 1  tablespoon  tomato concentrate
• 1⁄2 teaspoon dried thyme
•  salt and pepper

Directions

1. Chop the onion Heat the oil in a saucepan and sauté the onion until transparent.
2. Add the remaining ingredients and stir.
3. Cover and simmer for 30 minutes, stirring occasionally.
4. Adjust seasoning to taste.
5. For a slightly smoother soup, allow it to cool slightly then blitz it in a blender or food processor, then reheat.
6. Serve the soup with chunky wholemeal bread if you want a meal in a dish!