Tomato and Lentil Soup

A lovely warming soup for those cold winter days.  The lentils add body and contain protein and iron.  Served with a morsel of something toasty this soup can be a meal in itself.

 

Ingredients

Serves 4

  • 115g (4oz) red lentils
  • 850ml (1½ pints) stock
  • 1 onion, peeled and chopped
  • 1 x 400g can of chopped tomatoes
  • 2 tsp fresh thyme
  • Salt and black pepper

Garnish:

  • Chopped parsley


Method


Place all the ingredients into a saucepan and bring to the boil.


2, 3 and 4 oven AGA: Simmer for 5 minutes then transfer to the simmering oven for about 1 hour.

When the lentils are cooked this is the point where you can liquidise the soup, if preferred.

Adjust the seasoning and garnish with the chopped parsley and croutons. Serve with toasted sandwiches.


Conventional cooking: Simmer on the hob.


Toasted morsels
Spread slices of baguette with a little English mustard and cover with grated cheese, top with another slice of bread and toast both sides on the simmering plate.


Spread slices of baguette with butter, cover with grated cheese and sliced tomatoes, top with another slice of bread and toast both sides on the simmering plate.

 

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