This is one of my all time favourite soups. It goes particularly well with my cheese scones. It is a really simple soup to make and usually ends up being made when I have a couple of carrots and some celery in the fridge.
I have recently been enjoying adding oils to soups. My version isn’t a true flavoured oil, I just blitz some herbs and citrus peel with olive oil and spoon it on top. They really lift the flavour of soup and add another interesting twist. I make this lemon and Rosemary one quite frequently but other herbs work really well too. Orange flavoured oil is very good with carrot soups and lime can be used with spicy chilli based soups.
Tomato and Lentil Soup with Lemon and Rosemary Oil
For the soup
- 1 onion, finely chopped
- 2 carrots, diced
- 1 stick of celery, diced
- 1 tin chopped tomatoes
- 1 tsp tomato purée
- 1/2 cup red lentils
- 500ml water (may require more depending on the lentils)
- 1 vegetable stock cube (I use kallo)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
For the lemon and Rosemary oil
- Peel of 1/2 a lemon
- 2 sprigs Rosemary
- 15ml olive oil
- Place the onion, carrot and celery in a pan and heat gently until starting to soften. Add the tomato purée and cook for a further 3-4 minutes.
- Add the tinned tomatoes, lentils, water, stock, rosemary and thyme, simmer for 30 minutes. Stir regularly and add more water if required.
- While the soup is simmering make the oil, place all of the ingredients in a food processor and blitz until the lemon and rosemary are finely chopped.
- Once the soup is done, check the seasoning and add further salt and pepper if required.
- Ladle the soup into bowls and drizzle the lemon and Rosemary oil over the top.
Enjoy! H x