Comfort food par excellence, adapted from Rose Elliott’s The Bean Book.
This and her nicely-titled Not Just a Load of Lentils have been friends for years.
1 onion–finely chopped
1 stick of celery–finely sliced
1 tablespoon olive oil
4oz/100gm red lentils–thoroughly rinsed
14oz/400gm tin of tomatoes with their juice
1 1/2 pints/850 litres vegetable stock (I use organic stock cubes)
juice of half a lemon–more if you like
Salt and pepper
1 tablespoon parsley–chopped
Soften the onion and celery in the oil over a low heat.
Add the lentils and turn them in the mixture.
Add the broken up tomatoes and the stock.
stir everything thoroughly and bring to a simmer.
Partially cover the pan and cook until the lentils have melted.
Remove from the heat and let it cool for 5 minutes.
Liquidise to a smooth finish and season to taste .
Stir in the lemon juice.
Serve hot in bowls that show off the beautiful colour, with a pinch of parsley in the middle of the bowl.