As promised, here is a very nice use for pesto (home-made or otherwise). This tomato soup is healthy and tasty and the pesto prevents it from being too dull. The lentils also make it more filling, though they do make the soup a bit less smooth. If I was doing this as a starter rather than lunch, I would just leave them out.
- 1tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 400g tin tomatoes
- 500ml stock (I use chicken)
- 1 large handful red lentils
- 1tsp dried basil, or a few leaves of fresh
- 1tsp sugar
- 100ml ‘Oatly’ alternative to cream (or single cream if you’re feeling less virtuous)
- 1tbsp pesto per serving
Makes 2-3 bowls. I always double this recipe.
- Heat oil in large saucepan
- Add onion and cook over a low heat, covered, for 5mins, until softened but not coloured
- Add garlic and cook for one minute
- Add the tomatoes, stock, basil, sugar and lentils
- Cover and simmer for 15mins or until the lentils have softened
- Blend until smooth, then add the cream
- Season to taste- you’ll need quite a bit so don’t be shy!
- Add the pesto just before serving.