#WFD – Quick Tomato and Lentil Soup
Blend with a stick blender until smooth and serve with thick, crusty bread.
POLOKWANE – A hearty bowl of soup is the perfect comfort food for a chilly night.
What’s for Diner suggests warming up chilly winter nights with this filling and wholesome tomato and lentil soup, perfect with a chunk of crusty bread for dipping.
Ingredients
– 15ml Robertsons Mixed Herbs
– 7.5ml balsamic vinegar
– 100ml cream
– 5ml sugar
– 1 tin lentils, drained
– 500ml water
– 1 onion, chopped
– 3 tomatoes, chopped
– 2 cloves garlic, crushed
– 15ml olive oil
– 2 tins tomatoes, whole and peeled
– 1 x KNORR Roasted Vegetables Veggie Bake
Method
– Heat olive oil in a deep pot and gently fry the garlic and onion until soft.
– Add the fresh chopped tomatoes, balsamic vinegar and Robertsons Mixed Herbs and fry for a further 5 minutes stirring occasionally.
– Add the tinned tomatoes, water and lentils, stir well, bring to the boil then turn down the heat and allow to simmer for 30 minutes stirring occasionally.
– Add the sachet of KNORR Roasted Vegetable Bake, stir then add the cream and sugar and allow to simmer for a further 5 minutes.
– Blend with a stick blender until smooth and serve with thick, crusty bread.
