Tomato and Red lentil soup

This tomato soup is thickened with split red lentils and is packed with delicious ingredients. It is the perfect comfort food and just what is needed at this time. My what a half term it has been - it has been full on at school and a real achievement to have reached half term without any massive disruptions to the school and the pupils. I am lucky enough to work with an amazing dedicated group of people. I cooked this on my first day of the holidays as it was like a hug in a bowl, which was much needed. So easy and filling, serve with crusty bread for a delicious lunch or a light supper. The ultimate comfort food, this hearty soup is cheap and cheerful! Make it using a homemade chicken stock if you can, and serve with a squeeze of lemon juice, pumpkin seeds, some extra-virgin olive oil and plenty of freshly ground black pepper. It was comfort food all the way that day and my supper that evening was fish fingers and oven chips! A first in about twenty years although one of my best pals Kirstie swears by a fish finger butty - I will let you know about that one in due course as she has promised to make one for me! 

Ingredients

1 tblsp virgin olive oil
1 medium red onion roughly chopped
1 medium carrot roughly chopped
1 celery stalk - roughly chopped
1 garlic clove roughly chopped
400g can chopped tomatoes
1 tblsp tomato puree
50g split red lentils
400ml vegetable stock or chicken stock
a big pinch of salt

a big pinch of freshly black pepper

pinch of sugar

2 tblsp creme fraiche

Squeeze lemon juice

Method

In a large saucepan, gently fry the onions, celery, carrot for 5 minutes until softened. Add the garlic and fry for another minute.
Add the tomatoes, tomato puree, red lentils, stock, sugar, salt and black pepper. Stir well, then turn up the heat so the mixture comes to the boil. 
When the soup has come to the boil, cover the pan and simmer for about 30 minutes. 
After 30 minutes puree the soup in the saucepan with a hand blender or you can use a liquidiser if you don't have a hand blender. Blend until smooth. Taste and add more salt or pepper as needed. 

Stir in the creme fraiche and lemon juice to serve.