Classic Tomato Soup

Ingredients

• 2tbsp extra virgin olive oil.
• 2 red onions chopped.
• 2 garlic cloves chopped.
• 3 kilos ripe roma tomatoes, blanched, skinned and coarsley chopped.

Method

To blanch and skin the tomatoes place them in a large bowl and cover with boiling water. Leave for 3 minutes. Take each tomato and remove the core, skin should just peel away. If not, leave in the water a little longer. Set aside.
In a large saucepan heat the oil, add the onions, garlic and basil and saute over a low heat until the onions are transparent, 5 - 8 minutes.
Add the chopped tomatoes and saute for a few minutes more. Remove saucepan from the heat and stir in the tomato paste, brown sugar, black pepper and a generous amount of sea salt. Bring to the boil, then reduce the heat to simmer with the lid on for 30 minutes, stirring occasionally. Season more if required.
Strain mixture through a sieve into a large bowl by pressing down on the vegetables with a spoon to extract as much of their juices as possible. Return soup to the saucepan. Reheat gently until hot, but not boiling and serve immediately. Garnish with fresh basil leaves and serve with crusty bread. - Anna Mumford

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Spicy tomato dahl

Ingredients

• 1 onion
• Oil for frying
• 1 cup red lentils
• 1 x 400 gm can diced tomatoes
• 4 medium fresh tomatoes, diced
• 1 large handful fresh green beans, sliced into 3 cm lengths
• 1/2 tspn cumin
• 1/2 tspn coriander
• 1/2 tspn paprika
• 1 tspn salt
• Pepper to taste

Method

Soak lentils overnight. Rinse well. Dice onions and fry in oil. Add cumin, coriander, and paprika and stir for a minute. Add lentils, can of tomatoes, fresh tomatoes and 1 cup water. Simmer for 15 mins. Add beans, salt and pepper and simmer a further 20 mins. Serve with rice and a green salad. - Miffy Wickam

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Lentil rissoles

Ingredients

• 250 gm red lentils
• 3 cups dried breadcrumbs
• 2 heaped tspns Orgran 'No Egg'
• 1/2 tspn salt
• 1 tblspn chopped parsley
• 2 tspns chopped oregano
• 21/2 tblspns soy milk
• Oil for frying

Method

Soak lentils overnight in 4 cups of water. Rinse well. Cook lentils in 2 cups water till soft. Drain if necessary. Mix together lentils, 2 cups of the breadcrumbs, 1 heaped tspn Orgran 'No Egg', salt, parsley and oregano. Set aside for 30 minutes. Form mixture into rissoles. Mix together 1 heaped tspn Orgran 'No Egg' and milk. Dip rissoles in milk mixture first, then coat with remaining breadcrumbs. Fry until golden brown. - Antonette Wilson