Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, tomato & lentil soup. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Tomato & Lentil Soup is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Tomato & Lentil Soup is something that I have loved my whole life. They’re nice and they look fantastic.

The tomato is the edible, often red berry of the plant Solanum lycopersicum, commonly known as a tomato plant. The species originated in western South America and Central America. The Nahuatl (the language used by the Aztecs) word tomatl gave rise to the Spanish word tomate, from which the English word tomato derived.

To begin with this particular recipe, we must first prepare a few ingredients. You can have tomato & lentil soup using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Tomato & Lentil Soup:

1. Prepare 1 tbsp oil
2. Take 1 large onion, chopped
3. Make ready 3 cloves garlic, chopped and gently crushed
4. Get 1 (500 g) packet passata
5. Prepare 1 carrot, diced
6. Get 1 handful red lentils
7. Prepare 1 litre vegetable stock. “Marigold” is fine if you’ve no home-made
8. Take 1 tsp dried thyme
9. Take 1 dollop per soup bowl crème fraîche (Optional)
10. Make ready to taste Seasoning

The tomato (Solanum lycopersicum) is a fruit from the nightshade family native to South America. Despite botanically being a fruit, it's generally eaten and prepared like a vegetable. Find tomato recipes, videos, and ideas from Food Network. Its nutritional content supports healthful skin, weight loss, and heart health.

Steps to make Tomato & Lentil Soup:

1. Heat the oil in a stockpot or large saucepan and gently fry the onions for 3-4 minutes or until soft. Only stir if necessary to avoid sticking.
2. Add the garlic and fry for 1-2 minutes, gently stirring.
3. Stir in the passata, carrot and lentils, then add the stock and bring to the boil, stirring regularly but not too vigorously. Reduce to a fast simmer, cover and cook for 20-25 minutes. Stir occasionally and after 10-15 minutes add the thyme.
4. Transfer to a blender and whizz to get a nice consistency. Taste and season to taste.
5. Serve piping hot with granary bread or crusty rolls. Add a dollop of crème fraîche to each soup bowl if available/wished.

Slices of tomato are seasoned with rosemary and garlic, brushed with olive oil, and baked. These delicious tomatoes make tasty pizza toppers or additions to pasta! "Awesome," says MsDeb. "Yellow and red heirlooms fresh out of the garden plus homegrown garlic put this dish over the top." Place tomato stakes or cages in the soil at the time of planting to avoid damaging roots later on. Staking keeps developing tomato fruit off the ground, while caging lets the plant hold itself upright. Tomato plants need to move and sway in the breeze to develop strong stems. That happens naturally outdoors, but if you start your seedlings inside, you need to provide some type of air circulation.

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