Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 43

Although it’s generally best to avoid cooking pulses with tomatoes because the acidity can prevent them from softening properly, split red lentils are an exception as they are so quick to cook. The result is a lovely tasty soup.

SERVES 4

2 tbsp olive oil

1 large onion, chopped

1 stick of celery, chopped

125g (4oz) split red lentils, washed

400g can tomatoes

850ml (1½ pints) unsalted stock or water

salt and freshly ground black pepper

squeeze of lemon juice

a few torn or shredded fresh basil leaves, to garnish

Heat the oil in a large saucepan, add the onion and celery and cook gently, covered, for 7–10 minutes without browning.

Add the lentils, tomatoes and stock or water, bring to the boil and simmer gently, with the pan half covered, for 25–30 minutes or until the lentils are tender. Blend to the consistency you like, then season with salt, freshly ground black pepper and perhaps a squeeze of lemon juice to brighten the flavour.

Serve very hot, in warm bowls, scattered with the basil.