Serves: 4
• 1 tbsp olive oil
• 2 cloves of garlic
• 1 tin (400g) of chopped tomatoes
• 7-9 basil leaves
• 1/2 tbsp Cayenne pepper
• 850ml of stock
• 2 handfuls of red lentils
• Salt and coarsely ground black pepper (to taste)
Preparation method
Prep: 5 mins | Cook: 35 mins
Heat the oil in a pan and sweat the onions until soft. Add the garlic, tomatoes, basil, cayenne pepper and stock. Bring to the boil then simmer over a low to medium heat for 15-20 mins. Add the lentils and continue to cook until the lentils become soft. Pour the soup into a blender and blend until the soup reaches your desired consistency. Return the soup back onto the cooker and cook over a low heat for a further 2-3mins. Add salt, pepper and/ or basil to taste.
TOP TIP!…. Try making a big batch of it. It’s also a great sauce to put over meat and fish dishes. Perfect if you don’t like dry meals. Just add extra garlic/chilli and fresh basil
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