Perfect as a lunch time snack or light dinner, this wholesome, lentil, feta and red-pepper soup is quick and easy to prepare. The recipe makes use of Truss tomatoes which are vine-ripened and are often sold with the vine still intact. They are bright red and full of flavour. If you can’t find them at the supermarket you can just use tinned tomatoes instead.
2 red peppers
1 can of lentils
1 onion, chopped
12 truss tomatoes (or 2 cans of whole tomatoes)
3 sticks celery, chopped
1 cube of vegetable stock dissolved in 2 cups hot water
2 tbsp olive oil
4 rounds of feta
Parsley, chopped for garnishing
2 garlic cloves, chopped
Salt and pepper
- Preheat the oven to 230°C, cut the truss tomatoes in half, season with salt and pepper, drizzle with 1 tbsp olive oil and roast for 20 minutes
- In the meantime, fry the onion, celery, peppers and garlic in the other tbsp olive oil.
- Now add the lentils, roasted tomatoes as well as the vegetable stock and allow to simmer for 15-20 minutes. Add salt and pepper to taste.
- Remove from heat and blend with a stick blender – you can blend until smooth or you can leave it slightly chunky.
- Add a round of feta to each bowl before serving and garnish with parsley.