Tomato & Lentil Soup

I invented this one all by myself. It's lovely and smooth, and freezes well. You can use different herbs in this if you prefer, such as perhaps basil and oregano.

Serves 3-4

1 medium onion
2 cloves garlic
2 tsp stock powder
75g (3oz) split red lentils
1 medium carrot (75g, 3oz)
1 400g (15oz) can tomatoes
2 bay leaves
salt and black pepper
pinch each of dried thyme and dill, or other herbs

1. Chop the onion and garlic. Saute the onion in stock made with the stock powder until browned, then add the garlic and cook for a minute.

2. Add the red lentils with 750ml (1 ½ pints) water and bring to the boil. Simmer briskly for 15-20 minutes, adding more hot water as needed, until the lentils have begun to break up.

3. Meanwhile, grate the carrot. When the stage above is completed, add the carrots, tomatoes and bay leaf. Season with salt and black pepper, cover and simmer for at least 30 minutes.

4. Puree, add the herbs, adjust the seasoning, reheat is necessary and serve.