Rich Tomato and Lentil Soup, for one

We've had some crazy weather on the east-coast of Australia recently. I can't imagine being part of the areas worst-affected; living just north of Sydney, we haven't been hit nearly as hard, with only a couple of days of rain - nothing compared to the disastrous floods in Queensland. My heart goes out to all those who have been affected once again by the floods, but this won't knock the sunshine state down. 

Something that is a little more comforting than wild wet weather is soup. Soup is my go-to quick, healthy, delicious meal, any time of the year - summer or winter (call me crazy, I just love it). This soup in particular is very nourishing, with tomatoes filling your tummy with vitamins, and lentils adding an extra protein/fibre/iron boost. Healthy doesn't always have to be boring! And this soup is definitely not boring. 

Rich Tomato and Lentil Soup, for one

Ingredients

1 tbsp olive oil

1/2 white onion, diced finely
1 tsp minced garlic

1 can diced tomatoes, preferably with no-added salt 

4 chopped sun dried tomatoes in oil

1/2 cup vegetable stock

1 tsp chilli flakes
1/2 tsp mixed dried herbs
1/2 cup canned lentils, no-salt added
Salt and pepper, to taste

Heat the oil in a pot over medium heat. Saute the onion for a few minutes until lightly brown and softened; add the garlic and stir, cook for a further minute. Add the canned and sun dried tomatoes, vegetable stock, chilli flakes, and herbs, stir, and let simmer for 10 - 15 minutes, until slightly thickened and aromatic. Add the lentils, and taste for salt and pepper. Using a stick blender or processor, blend the soup until smooth and creamy. 
Serve with crusty sourdough if desired.