Tomato and Lentil Soup (serves 4)

1 tbsp olive oil

1 onion

2 cloves garlic, crushed

5 fresh tomatoes (or 1 can whole tomatoes)

2 cups vegetable stock

400mL water

1 tbsp balsamic vinegar

1 tsp cayenne pepper

1 tsp ground cumin

1 tsp mustard powder

1/2 cup red lentils

Fresh parsley to serve


Finely chop onion and place in large saucepan with oil and garlic. Cook for 2 mins or until onion begins to soften. Then add in finely chopped tomatoes, stock and water. If using fresh allow to cook to 10mins until they begin to soften. If using canned tomatoes add them in whole and then use a wooden to spoon to break them apart. Stir in balsamic vinegar and spices. Then bring the soup to the boil and then reduce to a simmer for 10mins. Finally add in the lentils and simmer for a further 15mins. If it looks a little thick, simply add in a little extra water. 

Divide soup among 4 bowls and top with parsley and freshly cracked pepper.