1 small onion, finely chopped
4 cloves garlic, thinly sliced
1 tsp dried basil
1/2 tsp dried tarragon
1/2 tsp fennel seeds
3 small handfuls green lentils (preferably French-type 'Puy' ones)
2 x 400g tins of diced tomatoes
Heat the oil in a medium saucepan and add the onion and garlic. Cook, stirring often, until soft. Add the herbs and fennel seeds and stir around for about a minute. Add the lentils and stir in the tinned tomatoes. Then add approximately two cans-full of water. Bring to a boil and then simmer, stirring occasionally, until the lentils are cooked - about 30 or 40 minutes. Enjoy!
Sunday, September 26, 2010
The BEST Tomato and Lentil Soup
Ever! I invented it the other night. I'm writing it down here a.) to share it and b.) to remember it! If you like tomato soup, especially one with lentils, give it a try!