Reader recipes: Andrew’s spicy lentil and tomato soup
I had this lovely email yesterday, with a delicious soup recipe that sounds perfect for winter lunches or light suppers… If I was making it with what was in the cupboard, i’d use a veg stock cube instead of bouillon and trusty chopped tomatoes, but only because I usually have them kicking around! Thanks Andrew for sharing, I hope you all enjoy this one.
Love your website and what you do for budget cooking and food poverty awareness. I made this the other day and it was lovely (and cheap):
Spicy Tomato and Lentil Soup
One small onion
One small carrot
Tsp olive/sunflower oil
6 medium fresh tomatoes
1 tsp dried organo
Tablespoon tomato puree
Half tsp cayenne pepper
Tablespoon veg bouillon powder (low salt)
200g Red lentils
Put tomatoes in boiling water.
Gently fry finely chopped onion, leek and grated carrot until soft but not brown.
Use water from tomatoes to make up veg stock, skin and chop toms.
Add toms, oregano, cayenne pepper and puree to pan and fry the mix until soft but not sticking to the pan (about 5 mins).
Mash down and bit with potato masher (you can blend if you like smooth soup, I don’t).
Add veg stock and bring to the boil.
Wash lentils until water is clear and then add to soup.
Cook gently until lentils are soft but still intact, add more water, seasoning as necessary.
Great with fresh homemade wholemeal bread.
Don’t know how much it costs but not much, tastes delicious and makes absolutely loads.
If you have a favourite frugal recipe you would like to share, please email it to firstname.lastname@example.org – thanks!
Jack Monroe. Twitter: @MsJackMonroe