Tomato and Lentil Soup Recipe:
Heat olive oil in a deep pot and gently fry the garlic and onion until soft.
Add the fresh chopped tomatoes, balsamic vinegar and Mixed Herbs. Fry until bubbling, stirring occasionally.
Add the tinned tomatoes, water and lentils, stir well, bring to the boil then allow to simmer
Add the cream and sugar
Hand blend with a wooden spoon until smooth.
Serve with fresh farm bread or croutons
Ingredients:
3 tsp Mixed Herbs
2 tsp Balsamic vinegar
6 desert spoons cream
1 tsp Sugar
1 Can lentils, drained
1/2 Liter Water
1 finely chopped Onion
3 Full sized chopped Tomatoes
2 Garlic cloves, crushed
3 tsp olive oil
2 Cans whole peeled tomatoes
