Recipe for Tomato and Lentil Soup 
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Yield:
4 servings
Ingredients:
Amount Ingredient
750 gm Ripe tomatoes, (1 1/2lb)
3 tbl Sunflower oil
1 lrg Onion, chopped finely
1 x Clove garlic, chopped finely
125 gm Split red lentils, (4oz)
2 tbl Chopped fresh parsley
1 tbl Chopped fresh thyme or 1 teaspoon dried thyme
1 tbl Chopped fresh marjoram or 1 teaspoon dried marjoram
600 ml Vegetable stock, (1pint)
A pinch of sea salt
Freshly ground black pepper
----------------- TO GARNISH ----------------
Instructions:
Instructions: Scald, skin and chop the tomatoes. Heat the oil in a saucepan on a low heat. Put in the onion and garlic and soften them. Put in the tomatoes, lentils and herbs. Stir for 2 minutes or until the tomatoes are soft. Mash them down with a fork or potato masher.

Pour in the stock, bring it to the boil and season. Cover the pan and simmer for 45 minutes or until the lentils are soft.

Serve in individual bowls with the yogurt spooned or swirled over the top, depending on its texture.

NOTES : Split red lentils give flavour and body to this soup. The simple combination of ingredients in this recipe brings out all the natural flavours.

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