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Red Lentil and Roasted Piccolo Tomato Soup

Yields6 ServingsPrep Time10 minsCook Time1 hr 15 minsTotal Time1 hr 25 mins

 1.50 kg Piccolo Tomatoes
 2 cups red lentils
 1 large red onion, cut into wedges
 3 bay leaves
 1 cup fresh basil leaves
 3 tbsp extra virgin olive oil
 5 cloves garlic, peeled and crushed
 200 g tomato puree
 1 tbsp balsamic vinegar
 1 l vegetable stock
 1 tsp caster sugar
 2 tsp coarse sea salt (I use Maldon)
 1 tsp ground black pepper
1

Pre-heat oven to 220°c. Combine the tomatoes, garlic, onion, balsamic vinegar, oil, salt, pepper and sugar in a bowl. Mix to coat before transferring to an oven proof tray. Bake in the oven for 45 minutes.

2

Transfer the tomatoes to a large pot. Add broth, tomato paste, lentils and bay leaves. Bring to a boil, then cover and simmer for 30 minutes. Remove bay leaves and turn off the heat.

3

Using a hand blender, blend the soup. I like it smooth but can be left chunkier depending on your preference. Serve soup hot topped with some fresh basil leaves and crusty bread on the side.

Nutrition Facts

Servings 6