Tomato & Red Lentil Soup
An intensely flavoured tomato soup with Garlic, Onion and Basil. Serve chilled for a summer's day.
- 1 Heat the oil in a large saucepan and gently fry the Minced Onion and Garlic Granules for 1 minute, without browning them.
- 2 Add half the Basil, the lentils, chopped tomatoes and stock to the pan. Bring to the boil, then reduce the heat and simmer for 35 minutes.
- 3 Transfer the soup to a large bowl and leave to cool, then blend to a smoother consistency, but not completely smooth. Cover and refrigerate to chill completely. Stir the remaining Basil into the crème fraîche and stir into the soup when serving.