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Roasted tomato and lentil soup
Roasted tomato and lentil soup
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Cozy up with roasted tomato and lentil soup for ultimate warmth and flavor.
Ingredients:
  • 1.5kg roma tomatoes, halved lengthways
  • 20.00 ml balsamic vinegar
  • 56.88 gm olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 44.40 gm tomato paste
  • 1530.00 gm chicken style liquid stock
  • 6.00 gm brown sugar
  • 400ml can brown lentils, drained, rinsed
  • 40.00 ml basil leaves, finely chopped
  • 125.00 ml Greek Style Yoghurt
Instructions:
  • Preheat the oven to 220°C and line 2 baking trays with baking paper. Place tomatoes, cut side up, on the trays. Drizzle with vinegar and 2 tablespoons of oil, then season with salt and pepper. Roast the tomatoes for 10 minutes, then switch the trays in the oven and continue roasting for 10 to 15 minutes until they are tender. Transfer the roasted tomatoes to a food processor and blend until smooth.
  • In a large saucepan over medium-high heat, heat the remaining oil. Sauté onion and garlic, stirring often, until onion is soft, about 2 to 3 minutes. Stir in tomato paste and cook for 1 minute. Add stock, sugar, and roast tomato mixture. Cover and bring to a boil.
  • Lower the heat to medium, and let it gently simmer for 15 minutes uncovered. Add lentils and continue simmering for 5 minutes until they are heated through. Finish by seasoning with salt and pepper to taste.
  • In a bowl, mix fresh basil with creamy yogurt. Pour your soup into preheated bowls. Finish by adding a generous spoonful of the basil yogurt on top. Serve and enjoy.

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