Roasted Tomato and Lentil Soup

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Roasted Tomato and Lentil Soup

 

 

1.5 kg (3 1/3 lb) roma tomatoes, halved lengthways

1 tablespoon (4 tsp) balsamic vinegar

1/4 cup olive oil

1 brown (yellow) onion, finely chopped

2 garlic cloves, crushed

2 tablespoons (8 tsp) tomato paste

6 cups chicken-style stock

1 1/2 teaspoons brown sugar

400 g (14 oz) can brown lentils, drained, rinsed

2 tablespoons (8 tsp) basil leaves, finely chopped

1/2 cup plain soy yoghurt

 

 

1. Preheat oven to 220 C (430 F).

 

2. Line 2 baking trays with non-stick baking paper. Arrange tomatoes,

cut side up, on trays. Drizzle with vinegar and 2 tablespoons (8 tsp)

oil. Season with salt and pepper. Roast tomatoes for 10 minutes.

Swap trays over in oven and roast for a further 10 to 15 minutes or

until tender. Transfer to a food processor. Process until smooth.

 

3. Heat remaining oil in a large saucepan over medium-high heat. Add

onion and garlic. Cook, stirring often, for 2 to 3 minutes or until

onion is soft. Add tomato paste and cook for 1 minute. Add stock,

sugar and roast tomato mixture. Cover and bring to the boil.

 

4. Reduce heat to medium. Simmer, uncovered, for 15 minutes. Stir in

lentils and simmer for 5 minutes or until heated through. Season with

salt and pepper.

 

5. Combine basil and soy yoghurt in a bowl. Ladle soup into warmed

bowls. Top with a dollop of basil yoghurt. Serve. Tip This soup

freezes well, but add lentils at reheating to avoid them becoming mushy.

 

 

Serves 6.