With an Autumnal chill in the air at night and shorter days, the veggie garden is beginning to shut down. Somewhat annoying are the peppers and aubergines which are covered in flowers – I doubt that we’ll ever see the fruit grow but it’s a valiant last effort on their part. So, soup is back on the lunchtime menu and here’s a lovely rich combination of taste and colour.
1 large onion, chopped
1 clove garlic, finely chopped
1 carrot, sliced
4/5 large ripe tomatoes
1 vegtable stock cube or equivalent
1 cup red lentils
1 tbspn olive oil
up to ½ litre water
Salt & pepper
In a large saucepan, heat the olive oil then gently fry the vegetables and garlic for about 5 minutes until softened taking care not to let them brown. Meanwhile, skin and chop the tomatoes and add them to the pan. Rince the lentils and stir them into the vegetables with a stock cube and some water. The quantity of water required will vary according to how juicy the tomatoes are.
Bring the soup to the boil then simmer on a low heat for about 20-25 minutes, stirring occasionally. It’s ready when the carrots are soft. Leave to stand for a few minutes then whizz the mixture to a smooth soup with a blender. Add salt and pepper to taste and serve with fresh bread and some grated Comté, Cheddar or parmesan cheese sprinkled on top.