Roasted Tomato and Lentil Soup

Published : March 30, 2015

This is a soup bursting with freshness and flavour and by adding the lentils it’s an excellent source of fibre.

Serves 4

INGREDIENTS

800g tomatoes
1 tbsp extra virgin olive oil
2 cloves garlic, chopped
2 large handfuls of basil leaves
1 medium (100g) potato, peeled and cubed
425ml boiling water
1 tbsp tomato puree
100g red lentils, cooked as per packet instructions
Freshly ground pepper

METHOD

Preheat oven to 190ºC/375ºF/gas 5
Slice tomatoes in half and place cut side up on a greased baking sheet
Drizzle with olive oil and sprinkle on the garlic slices
Place a basil leaf on each tomato and place in the oven for about 50 minutes
Meanwhile pop the potato, boiling water and tomato puree in a saucepan and cook for about 20 minutes or until the potato is soft
When the tomatoes are cooked, scrape them into a food processor
Add the contents of the potato saucepan and blend to a thick consistency
Add the lentils and blend again for a few seconds
Return to the pan and gently heat
Serve garnished with basil leaves and a drizzle of olive oil.

Recipe: Jo Beer, www.revitalise.com.au