I have no idea why this has such a name. The reasons are lost somewhere in my kitchen history. Perhaps it’s because the lentils, as well as filling the protein gap, give it an earthy mouth-feel. And yes, it does end up looking quite a lot like Heinz Cream of Tomato soup, but I think it’s nicer. One of my all-time favourites, this one:

Ingredients

• 150g red lentils
• 2 carrots (fairly large ones)
• 1 red pepper
• 1 onion, chopped finely
• 1 clove garlic, crushed (optional)
• 1 tin (400g) chopped tomatoes
• 1/2 litre stock (I use marigold bouillon)
• 100ml milk
• salt and pepper to season

Make the Soup

1. Put the lentils in a fairly large pan with plenty of water, bring to the boil and cook for 20 mins. They have a habit of suddenly bubbling up so it’s best to keep an eye on them.
2. Meanwhile slice the carrots and the red pepper very thinly. I use a mandolin for preference. You could also use a food processor, or just cut the pepper as thinly as possible and use a vegetable peeler on the carrots to make things easier
3. In a large pan heat a tablespoon of oil, and add the onion. Cook gently for a couple of minutes and add the garlic
4. Add the carrot and red pepper, stir into the onion and continue to cook for another 5 minutes, until slightly softened
5. When thelentils are cooked, drain them into a sieve. By this time they should be more yellow in colour and look mushy
6. Add the lentils and the tin of tomatoes to the pan. Stir well. Try not to be alarmed at the state of it.
7. Add the stock, cover and simmer for another 20 minutes.
8. Blend the soup with your weapon of choice. You may need to add up to another half litre of hot water, depending how thick or thin you like your soup.
9. Add the milk, heat through and serve