Lentil & tomato soup

This is an adaptation of the Smoky Tomato Soup recipe from the book 5 Ingredients 10 Minutes by Jules Clancy. I have to say it’s one of the best books I’ve ever had. Simple but really tasty dishes made with just a few ingredients and in a short time. What’s best for a weeknight dinner? Or even to impress guests when the fridge is not particularly full?

The ingredients for this recipe were bought on purpose though. Browsing the book, my eye got caught by this soup, and my brain went already overboard with tweaks to add. I almost ate the whole lot in one go, but lunch the next day was calling so I managed to save a tub for it.

INGREDIENTS (serves 2)

  • 4 bacon rashers, finely chopped
  • 4 tablespoons soffritto (find how to prepare it here)
  • 400g can lentils, drained and rinsed
  • 400g canned tomatoes
  • 1 teaspoon hot paprika
  • 1 teaspoon dried thyme

Processed with Rookie Cam

Simple simple, tip the bacon in a saucepan and fry it on a medium heat. Add the soffritto (there’s no need to add oil or fat, bacon’s fatty enough) and keep on frying for a couple of minutes.

Add in lentils, tomato, paprika and thyme, pour a cup of boiling water, cover and boil for 8 minutes.

Taste and season with salt and pepper. Serve if you like with a dollop of natural yogurt.






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