I decided to try to invent a recipe using my tomatoes and basil from the garden. As we like a reasonably thick soup and one that will freeze, I chose to use lentils. The result proved remarkably tasty.
Heat oil in a saucepan and gently cook onion, garlic, celery and hot red pepper.
Meanwhile chop a good handful of basil and coriander. When the onion is softened, add the chopped tomatoes and yelllow lentils. Sprinkle in flour and after cooking for a few minutes add stock or water. Add the chopped basil and coriander and cook until the lentils are soft.
Allow to cool slightly and then liquidise in a food processor; adjust the seasoning, thin with stock or water if necessary. Enjoy!