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Eat well

Roasted tomato and lentil soup

Roasting the tomatoes adds an extra richness of flavour, while Puy lentils help to make this soup substantial enough for a main meal.

Roasted tomato and lentil soup

Meal type: Soup, Main meal, Starter

Serves: 4

Preparation time: 20 minutes

Cooking time: 35 minutes

  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. If you're using canned lentils, rinse them under running water to reduce the sodium content.
  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 wholemeal bread or rolls.

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

Each Portion Contains:

Energy 752kJ 179kcal 9%
Carbs 21.3g -
Fat 5.4g Low 8%
Saturates 0.8g Low 4%
Sugar 10g Low 11%
Salt 0.75g Low 13%

% = an adult's reference intake

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Ingredients

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 or canned green lentils

600ml (1 pint) low-salt vegetable stock

2-3 tablespoons shredded fresh basil leaves

Small fresh basil leaves, to garnish (optional)

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