Highland Tomato Soup

lentils, passata



1 large onion, finely chopped

2 tbsp oil

1 large carrot, peeled and finely chopped

½ cup dried red lentils, rinsed

4 to 5 cups vegetable stock or chicken stock

2 bay leaves

2 sprigs fresh rosemary/1 tsp. dried rosemary

680 ml of passata (tomato puree)

Salt and pepper, to taste

Cream or yogurt, for garnish



  1. Sauté onion and carrot in oil over medium heat until soft, 5 to 6 minutes.
  2. Stir in lentils, stock, bay leaves and rosemary. Bring to boil, stir, reduce heat and simmer for 20 minutes, skimming any froth that rises to the surface.
  3. Remove rosemary (if you used fresh) and bay leaves. Add the passata and cook for 8 to 10 minutes, stirring occasionally. Season to taste, with salt and pepper. Drizzle a little cream or yogurt just before serving.