Ingredients

Serves 4


90gr lentils (I like the French style, but you could use your favourite)
1 kg plum tomatoes (use an Italian brand tin in winter)
1 tbsp olive oil
2 onions, finely chopped
6 sun-dried or semi-dried tomatoes, finely chopped
750ml vegetable stock
1 bay leaf
Black pepper & salt to taste
3 tbsp fresh basil, chopped

Method


Rinse lentils and cook in a large pan of boiling water until tender (about 30 mins).  Drain and set aside.

Skin tomatoes (if using fresh ones), deseed and chop.  Heat oil in a large pan and add onions.  Cook until softened but not coloured.  Stir in both types of tomatoes, stock, bay leaf and salt and pepper.  Bring to the boil and simmer, covered for about 30 minutes.

Remove bay leaf and using a stick blender, process until smooth.  Stir in lentils and chopped basil.  Reheat gently.  Serve garnished with extra whole basil leaves.

Notes:  Tomato soup is great in winter but unfortunately the tomatoes available in the shops are not so great.  Tinned Italian tomatoes have great flavour, so are an acceptable substitute.

You could also serve this soup cold in summer for a change.