This soup has to be made with tomatoes that taste amazing, as they are the main ingredient . I make this when I have overripe tomatoes to use up. I try to thicken soups in different ways as I find flour can make them sometimes taste more 'sauce like' and here by using lentils, it adds an extra depth of taste as well as the perfect texture.
Cut up tomatoes and put them into a pan and cover half way up the tomato mass with vegetable stock and bring to a simmering heat. Add two handful of coral lentils per 750ml (less or more depending on how thick you like your soup). Cook for about twenty minutes. Using a hand blender, blend and then sieve to remove all the skins and pips. Season with white pepper and a touch of salt.
You may say add basil and cream or some cheese but looking at the colour here, you can see sometimes less is so much more. Just soup? No, it was a bowl of summer...
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