Tomato and Lentil Soup
|Tomatoes||12 Ounce, skinned|
|Stock||1 1⁄2 Pint (Preferably Bacon Stock)|
Simmer the tomatoes and lentils (which can be soaked overnight in the stock) together with the well seasoned stock and bouquet garni until tender.
Remove the bouquet garni and beat the mixture well with a wooden spoon.
Heat with the butter and seasoning for 5-10 minutes.