Roasted tomator and lentil soup

Roasted tomato and lentil soup

Category: Soup, Main meal, Starter/snack | Serves: 4

Prep time: 20 minutes | Cooking time: 35 minutes


800g (1 3/4 lb) vine-ripened tomatoes, quartered

2 red onions, sliced

2 cloves garlic, roughly chopped (optional)

1 tablespoon olive oil

Freshly ground black pepper, to taste

85g (3oz) Puy lentils

600ml (1 pint) vegetable stock

2-3 tablespoons shredded fresh basil leaves

Small fresh basil leaves, to garnish (optional)
  1. Preheat oven to 220°C/fan 200°C/gas mark 7. Place tomatoes, onions and garlic in a non-stick roasting tin; drizzle with olive oil, season with black pepper. Roast for 20-25 minutes or until vegetables are soft and slightly charred.
  2. Meanwhile, put lentils in a saucepan; cover with cold water. Bring to the boil; reduce heat, cover and simmer for about 20 minutes or until tender (check packet instructions). Drain; set aside.
  3. Tip roasted vegetables into a blender or food processor. Add a little stock and whizz to form a thick puree; pour pureed tomato mixture into a large saucepan. Add remaining stock and cooked lentils; heat gently until hot, stirring occasionally. Stir in shredded basil.
  4. Serve in warmed soup bowls and garnish with basil. Serve with crusty French bread.

To freeze: Allow to cool completely; transfer to a rigid, freezer-proof container. Cover, seal and label. Freeze for up to 3 months.

Nutritional information

Roasted Tomato and Lentil Soup