Sunday, 16 September 2018

Vegan MoFo 2018 Day 16: Pantry Meal

Vegan MoFo Prompt Day 16: Pantry Meal

This recipe is a version of one we developed while I was working at Weirdigans Organic Cafe, travelling around the festival circuit many years ago. It's very simple and quick to make, using things you're likely to have hanging about in your kitchen with a relatively long shelf life.


This recipe is a particular favourite of mine as the nights start to draw in for winter and I fancy making something which isn't too complicated but is still filling. At Weirdigans we would serve it with a chunk of crusty bread, but it goes just as nicely with some oatcakes too.



Recipe: Tomato and Lentil Soup


Ingredients (serves 2):
  • ½ cup / 100g red split lentils
  • 2 tablespoons olive oil (for frying)
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 tin / 400g chopped tomatoes
  • 1 tsp bouillon
  • 1 tsp dried oregano
  • 2 tsp dried basil
  • Salt and pepper to taste
  • A swirl of soya cream (optional, to stir in at end)

Method:

In a small pan, boil the lentils with plenty of water until cooked (about 5-7 minutes).

Whilst the lentils are cooking, in a second, medium sized pan, fry the onion and garlic over a medium heat in the oil until softened.

Add the chopped tomatoes, bouillon, herbs, salt and pepper to the pan of fried onion and garlic and stir well. Bring to the boil and then reduce to simmer.

Once the lentils are cooked, drain the water from them and rinse with cold water, then add to the pan of simmering vegetables aong with 1 cup (240ml) of water.

If you prefer a smooth consistency, then using a stick blender, blend the soup until smooth. Bring to the boil again and serve with a swirl of soya cream.

1 comment:

  1. I love a good, simple tomato soup recipe that can be whipped up in no time! I usually add some pesto to mine, if I've got some in.

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