Lentil and Tomato Soup

Recipe By : Adapted from Patty Fisher, 500 Vegetarian Recipes (Hamlyn)
Serving Size : 8 Preparation Time :0:30
Categories : Vegetarian Soups Stews
Freezer Meals

Amount Measure Ingredient — Preparation Method
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2 tbsp oil
1 large onion — chopped
1 carrot — chopped
2 sticks celery — chopped
8 oz red lentils — (1 cup)
3 pints boiling water
2 veg stock cubes
2 tsp dried mixed herbs
1 c tomatoes, tinned, fresh,juice or puree — add at
end
2 tsp salt — add at end
1/4 c nutritional yeast flakes (optional) — add at end

Chop the veg in the food processor and then fry in the pressure cooker
until softened. Add boiling water, stock cubes, lentils and herbs. Bring
to the boil, cover and bring up to pressure. Cook 20 mins (at 15lbs
pressure). (If no pressure cooker, cook for 1 hour).
Remove from heat and leave to cool – I do this without releasing the
pressure.
Add something tomatoey and salt to taste (I use no salt stock cubes, so
you may need to adjust this).
I sprinkle nutritional yeast flakes in before serving. This gives it a
nice earthy taste.
This freezes well. I think the flavour improves if the soup is left to
sit on the stove for a while.
It is fairly smooth but some children prefer it liquidised.
It is almost as good if you miss out the oil and the frying.

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