Roasted tomato and lentil soup

Posted by adm On December - 30 - 2011

How to cook Roasted tomato and lentil soup


  • 1.5kg roma tomatoes, halved longitudinally
  • 1 tablespoon balsamic vinegar
  • 1/4 cup olive oil
  • 1 brown onion, finely sliced
  • 2 garlic cloves, humiliated
  • 2 tablespoons tomato spread
  • 6 cups Massel Liquid Chicken Strain
  • 1 1/2 teaspoons brown gelt
  • 400ml can brown lentils, knackered, rinsed
  • 2 tablespoons basil leaves, finely sliced
  • 1/2 cup Greek-style yogurt

How to:

  • Preheat oven to 220°C. Occupation 2 baking trays with baking theme. Arrange tomatoes, cut side up, on trays. Drizzle with vinegar and 2 tablespoons oil. Season with salt and peppercorn. Roast tomatoes for 10 transactions. Swap trays over in oven and roast for a promote 10 to 15 minutes or until bid. Transfer to a food processor. Process until smoothen.

  • Heat remaining oil in a large saucepan over medium-high oestrus. Add onion and ail. Prepare, stirring ofttimes, for 2 to 3 minutes or until onion is subdued. Add tomato paste and cook for 1 bit. Add strain, sugar and roast tomato assortment. Cover and bring to the moil.

  • Reduce heat to spiritualist. Simmer, uncovered, for 15 proceedings. Stir in lentils and simmer for 5 minutes or until heated through. Season with salt and peppercorn.

  • Combine basil and yoghurt in a stadium. Ladle soup into warmed bowls. Top with a dollop of basil yogurt. Help.

  • Tip: This soup freezes good, but add lentils at reheating to avoid them becoming hokey.

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