Tomato, capsicum and lentil soup
1 medium, finely chopped
2 medium, coarsely chopped
2 clove(s), crushed
500 g, coarsely chopped
Canned diced tomatoes
80 g, red variety
Vegetable stock cube
2 individual, hot variety, make 1L (4 cups) of stock
Wholemeal bread roll
260 g, (4 x 65g rolls), to serve
- Heat oil in a large saucepan over medium heat. Cook onion and capsicums, stirring, for 5 minutes or until soft. Add garlic and fresh tomatoes and cook for 5 minutes.
- Add canned tomatoes, lentils, stock and half the oregano and bring to the boil. Reduce heat and simmer for 30 minutes or until vegetables and lentils are tender.
- Season with salt and pepper. Use a stick blender to process until smooth. Sprinkle with remaining oregano to serve with bread rolls alongside.