Rustic Tomato Soup

(serves 4-6)

1 tbsp olive oil

1 brown onion, finely chopped

small knob of ginger

1,5 kg tomatoes, cut in quarters

3 tbsp red lentils

1 cup vegetable stock

a few sprigs of fresh thyme

2 handfuls of fresh basil

1 tbsp raw honey

freshly ground black pepper

(coconut milk, optional)

1. Heat the oil in a large saucepan. Add the onion and grated ginger and sauté for 2-3 minutes. 

2. Add tomatoes and sauté for a further few minutes. 

3. Add the lentils and the vegetable stock, bring to boil and let simmer for about 20-30 minutes.

4. Add the herbs, honey and freshly ground black pepper. Using a stab mixer, puree the soup until smooth. Add some coconut milk if you want a creamier taste.

5. Serve with wholegrain or gluten-free bread.