Ingredients
7 ounces red lentils, washed thoroughly and any grit removed
1 1/2 pints stock
3/4-pound tomatoes
1 tablespoon fresh cilantro, or tarragon leaves
Dash salt, or to taste
Dash pepper, or to taste
Heavy cream, to taste, optional garnish
Preparation
Gather the ingredients.
Place the washed lentils into a large saucepan or stockpot and cover with the stock. Bring to boil and cook uncovered for 10 minutes.
Cover the pan, lower the heat, and simmer for an additional 15 minutes.
Place the lentils, stock, tomatoes (including any juice), and fresh herbs into a food processor and blitz until smooth.
Return the soup to the pan and reduce slightly or until it's a thickness you like.
Season with salt and pepper, to taste, and serve drizzled with a little cream.
All you need alongside this dish is some crusty bread and a little butter, and you'll be set.
?
What are pulses?
A pulse usually means the seeds of leguminous plants such as beans, peas, and lentils. The pulses can usually be eaten in their raw state, but more often than not, the pulse will be dried.
PRODUCT IN THIS RECIPE:
Olivivero Sweet Tomato Cocktail