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Lentil And Tomato Soup

fast.cook's picture
Ingredients
  Lentils 100 Gram
  Boiling water 1 Cup (16 tbs) (as required)
  Lard/Margarine 25 Gram
  Onion 1 , peeled and chopped
  Bacon rashers 2 , rinded and chopped
  Carrots 2 , scraped and sliced
  Tomatoes 500 Gram, skinned and chopped
  White stock/Water and chicken stock cube- 1 cube 900 Milliliter
  Bay leaf 1
  Salt To Taste
  Black pepper To Taste, freshly ground
  Milk 1⁄2 Teaspoon (optional)
  Toasted bread croutons 1⁄2 Cup (8 tbs) (as required)
Directions

GETTING READY
1) In a bowl, place the haricot beans with boiling water to cover and allow to soak for 1 hour.
2) Pour off the water and allow the beans to drain well.

MAKING
3) In the cooker, melt the lard or dripping, and saute bacon, onion, carrots until the vegetables are soft without colouring.
4) Stir in the lentils, tomatoes, stock or water and stock cube, bay leaf salt and pepper.
5) See that the cooker is not more than half full.
6) Put the lid on the cooker, heat to high pressure and cook for 15 minutes.
7) Lower the pressure slowly and discard the bay leaf.
8) Using a hand blender, blend the soup or press through a sieve.

FINALIZING
9) Heat and cook the soup in the open cooker.
10) Check the consistency and adjust by adding little water if needed.
11) Check for the seasoning and adjust if needed, spoon into warm soup bowls.

SERVING
12) Serve hot sprinkled with chopped parsley if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Lentil
Interest: 
Everyday, Healthy
Preparation Time: 
75 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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