Roasted tomato and lentil soup
"Roasting the tomatoes adds an extra richness of flavour, while Puy lentils help to make this soup substantial enough for a main meal."
8.9 / 10
Nutrition per serving:
Percent Daily Values based on a 2,000 calorie diet.
800g (1 3/4 lb) vine-ripened tomatoes quartered
2 red onions sliced
2 cloves garlic roughly chopped (optional)
1 tablespoon olive oil
Freshly ground black pepper to taste
85g (3oz) Puy lentils
600ml (1 pint) vegetable stock
2-3 tablespoons shredded fresh basil leaves
Small fresh basil leaves to garnish (optional)
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