Recipe Lentil & tomato soup

[Hemulen]

Lentil & tomato soup

Serves 3-4 | Preparation & cooking time 35-40 minutes

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Ingredients​

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✧ 9 cloves of garlic​

✧ 4 tablespoons extra virgin olive oil for frying + 2-3 tablespoons for drizzling​

✧ 500 g (1.1 lb/525 ml/2.22 cups) tomato passata (condensed sauce)​

✧ 1000 ml (1 l/1 kg/4.23 cups/2.2 lb) water​

✧ 780-800 g (1.72-1-76 lb) ready-to-eat red or green lentils (canned in water)​

✧ salt and black pepper to taste (~1.5 teaspoons salt and ~0.5 teaspoon pepper)​

✧ a bunch (~70 g/2.5 oz) of fresh basil​

Instructions​

1. Peel and mince the garlic.
2. Heat up 4 tablespoons of olive oil in a large pan.
3. Sauté the garlic for 1-2 minutes on medium-high heat.
4. Add the passata and water.
5. Let simmer for 20 minutes on low-medium heat. Stir occasionally.
6. Drain the lentils, add them into the soup and let simmer for 10 minutes.
7. Season with salt and pepper and take aside.
8. Rinse the basil, tear the leaves and add them on top of the soup.
9. Drizzle with olive oil.

Serve with crusty bread.