{Time: 30 minutes. Serves: 4. A much faster/easier recipe than the Roast Tomato and Red Lentil soup... but not quite as tasty.}
Ingredients:
•2½ cups chicken or vegetable stock
•2 tbsp olive oil
•3 shallots
•2-3 cloves garlic
•1 red chilli
•A few sprigs of basil
•2/3 cup split red lentils
•425g canned tomato pieces, with their juice
•100g cream cheese, optional
•Salt
•Black pepper
Recipe:
1. Put the stock on to heat. Heat the oil in a large saucepan. Peel and chop the shallots, garlic and chilli. Fry gently for 5 minutes, until soft.
2. Meanwhile, reserve a few leaves of basil for a garnish, then shred enough to give 1 tablespoon.
3. Rinse and drain the lentils and add to the pan with the stock and the tomatoes. Bring to the boil, cover and simmer for about 15 minutes, adding half the shredded basil after 10 minutes.
4. Beat the cream cheese, if using, in a small bowl until softened. Stir in the remaining shredded basil.
5. Blend or process the soup to a purée and season to taste with salt and pepper. Serve with spoonfuls of the cream cheese mixture; garnish with basil leaves.
NUTRIENTS PER SERVING
1260 kilojoules
10g protein
20g carbohydrates (4g sugar)
20g fat (8g saturated fat)
Good source of vitamins B group, C and E.
Source: Reader's Digest 30 minute cookbook, p37
[ Last edited 31/05/2008 04:38am ]