Roasted tomato and lentil soup

Roasted tomato and lentil soup


Warm up with a hearty bowl of tomato and lentil soup. Roasting the tomatoes first makes all the difference.

The ingredient of Roasted tomato and lentil soup

  1. 1.5kg roma tomatoes, halved lengthways
  2. 1 tablespoon balsamic vinegar
  3. 1/4 cup olive oil
  4. 1 brown onion, finely chopped
  5. 2 garlic cloves, crushed
  6. 2 tablespoons tomato paste
  7. 6 cups Massel chicken style liquid stock
  8. 1 1/2 teaspoons brown sugar
  9. 400ml can brown lentils, drained, rinsed
  10. 2 tablespoons basil leaves, finely chopped
  11. 1/2 cup Tamar Valley Greek Style Yoghurt

The instruction how to make Roasted tomato and lentil soup

  1. Preheat oven to 220u00b0C. Line 2 baking trays with baking paper. Arrange tomatoes, cut side up, on trays. Drizzle with vinegar and 2 tablespoons 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.
  2. 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.
  3. 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.
  4. Combine basil and yoghurt in a bowl. Ladle soup into warmed bowls. Top with a dollop of basil yoghurt. Serve.

Nutritions of Roasted tomato and lentil soup

calories: 217.251 calories
calories: 12 grams fat
calories: 3 grams saturated fat
calories: 19 grams carbohydrates
calories: 11 grams sugar
calories: 8 grams protein
calories: 881.82 milligrams sodium
calories: NutritionInformation

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