Today we skipped breakfast entirely and I adapted Fiona Maclean’s London Unattached recipe for Spicy Lentil and Tomato Soup as our lunch for today and on Monday, using fresh vegetables from the garden.

Recipe for Spicy lentil and tomato soup (serves 4)

spritz of olive oil
1 small red onion, diced
1 whole cayenne pepper, sliced
2 (very!) small carrots, diced
50g red lentils
1 litre home-made ham stock
500ml tomato sauce (made yesterday from fresh tomatoes which I’d blended to a purée and then simmered down to about half the original quantity)

Total calories per serving: 100

Spray a large pan with a tiny amount of olive oil then cook the onion, pepper and carrot on a low-ish heat until softened. Add the lentils, stock and tomato sauce and simmer for half an hour, until the lentils are cooked. Blitz in a blender and serve.

Spicy lentil and tomato soup

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