Lentil and tomato soup

 
                           Lentil and Tomato Soup
 
 Recipe By     : Adapted from Patty Fisher, 500 Vegetarian Recipes (Hamlyn)
 Serving Size  : 8    Preparation Time :0:30
 Categories    : Vegetarian                       Soups & Stews
                 Freezer Meals
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tbsp          oil
    1      large         onion -- chopped
    1                    carrot -- chopped
    2      sticks        celery -- chopped
    8      oz            red lentils -- (1 cup)
    3      pints         boiling water
    2                    veg stock cubes
    2      tsp           dried mixed herbs
    1      c             tomatoes, tinned, fresh,juice or puree -- add at
                         end
    2      tsp           salt -- add at end
      1/4  c             nutritional yeast flakes (optional) -- add at end
 
 Chop the veg in the food processor and then fry in the pressure cooker
 until softened. Add boiling water, stock cubes, lentils and herbs.  Bring
 to the boil, cover and bring up to pressure.  Cook 20 mins (at 15lbs
 pressure).  (If no pressure cooker, cook for 1 hour).
 Remove from heat and leave to cool - I do this without releasing the
 pressure.
 Add something tomatoey and salt to taste (I use no salt stock cubes, so
 you may need to adjust this).
 I sprinkle nutritional yeast flakes in before serving.  This gives it a
 nice earthy taste.
 This freezes well.  I think the flavour improves if the soup is left to
 sit on the stove for a while.
 It is fairly smooth but some children prefer it liquidised.
 It is almost as good if you miss out the oil and the frying.
 
 
 
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