Lentil & Lemon Soup

2 T EV Olive oil
1 large onion finely chopped
1 garlic clove, crushed
150g/ 5 oz red lentils, washed
570ml/ 1 pint vegetable stock (I used Swiss Boullion)
1 x 400g (14oz) tin of chopped tomatoes
2 t tomato puree
2 T finely chopped fresh thyme (lemon thyme works really well)
S & P
juice of 1/2 lemon or to taste

Heat the oil and cook the onion and the garlic gently for 10 minutes without colouring. Add the lentils and stir to coat well with the oil. Add the stock and bring to the boil. Skim off any scum…I’ve never had any scum
. Add the tinned tomatoes, tomato puree and 3/4 of the thyme. Bring back to the boil and simmer, covered for 15-20 minutes, stirring occasionally. Taste for seasoning and add the remaining thyme. Add the lemon juice (recipe says little by little but I always just add it all then sometimes add more).

I can’t remember if it’s this one but one of my lentil soup recipes is always too thick – I just add a bit more stock or hot water until it reaches the consistency that I like!