Serves 4-6; Prep: 10 mins; Cook: ½ hours; Nutritional Value: Low GI, gluten free and low in saturated fat.
Ingredients:
2 cups brown lentils
2 litres water
2 tbsp olive oil
1 soup pack, cut into 1 cm dice
1 tbsp garlic, diced
1 x 375 g can diced tomatoes
2 small sprigs rosemary
salt and freshly ground black pepper
1-2 tbsp red wine vinegar (optional)
2 tbsp chopped parsley
Method:
Place the lentils in a sieve and pick them over to check for impurities.
Rinse them under cold, running water.
Place in a large saucepan with the water and bring slowly to the boil.
Heat the oil in the frypan.
Add the diced vegetables and garlic and cook gently until they have softened but not coloured.
Add these to saucepan with the diced tomatoes, with their liquid, and rosemary.
Cover the pot and simmer over low heat for 45 minutes.
Uncover and simmer until the soup is thick, about 15 minutes or more-do not stir the soup during the cooking time or the lentils will stick to the saucepan.
Discard the rosemary and add the seasoning and the vinegar to taste.
A scatter of parsley makes a nice finish.