tomatoes Archives

Sandwich recipes

New-style BLT sandwich

15 minutes

Lentil, tomato and falafel soup

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 45 minutes

Ingredients

2 cups brown lentils
1 onion, roughly chopped
2 sticks celery, roughly chopped
A handful of parsley, roughly chopped, plus extra to garnish
2 cloves garlic, chopped
1 x 400 g can chopped Italian tomatoes
4 cups vegetable stock
Sea salt and freshly ground black pepper
Ready-to-Eat falafels, for serving
Thick plain yoghurt, for serving

Method

Rinse and drain the lentils, then turn into a suitable saucepan. Blend the chopped onion, celery, parsley and garlic with the tomato.
Pour into the saucepan, add the stock and simmer, partially covered, for 40 minutes, or until the lentils are very tender.
Season to taste and blend roughly to produce a textured soup – if it seems too thick, thin it down with stock.
Heat the falafels according to packet instructions then serve with the soup, a few spoonfuls of yoghurt and a sprinkling of parsley.

Cook’s notes: For a quicker soup, use red lentils, and, for a richer topping, substitute plain yoghurt with Greek yoghurt.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Brie, basil and sun-dried tomato pasta sauce

Smoked chicken, brie and bacon salad

Clear tomato soup with shaved beef and vegetables

Sun-dried tomato scones with olive butter

Pork saute with rice and beans

Braised almond and apricot lamb with bulgur wheat pilau

Pizza with ricotta and crushed cherry tomatoes

Pizza with blue cheese, chorizo and caramelised onion

Baked bacon and egg breakfast

New-style BLT sandwich

Chunky vegetables with toasted couscous

Lentil, tomato and falafel soup

Lentil, tomato and falafel soup

Ingredients

Method