As a youngster there was a cafè in Glebe that made an amazing lentil tomato and olive soup, I can still remember to this day as a 4 or 5 year old getting this with my mum.
Finally decided to do the recipe myself... it was Ah-may-zing!
Ingredients
2 cans chopped or crushed tomatoes
2/3 cup lentils
1/3 cup pitted kalamata olives, halved
1 onion, diced
3 cloves smoked garlic, crushed
1 massel stock cube, chicken or vegetarian
1 teaspoon smoked paprika
1 tablespoon olive oil
Salt and pepper to taste
Directions
1- heat olive oil in a large pot on a medium heat, add paprika, onion and and garlic and sauté on a low heat until the onion is clear and soft.
2- add the rest of the ingredients to the pit. Fill both empty cans with water and add them to the pot. Cook on a medium heat until the lentils are cooked, around 40 minutes.
Serve with a dash of olive oil and parsley. It's also nice with Greek yoghurt or feta cheese. And a slice of crusty toast too!
