serves 3-4
Roasted tomato & lentil soup
Ingredients
coconut oil, for cooking
olive oil, for roasting red onion
1 chopped garlic cloves
2 chopped ground cumin
2 tsp cherry tomatoes
700g red lentils
200g vegetable stock
1 litre (bouillon or homemade) fresh parsley or coriander, bunch
pink salt and black pepper method
1. Drizzle the tomatoes with a little olive oil and roast in the oven for around 20 mins at 180oC until soft.2. In the meantime, fry the onion, cumin, and garlic in coconut oil over a medium heat until golden.
3. Add the cooked tomatoes and the lentils, then start to add 1/4 of the stock whilst stirring. As the lentils soak up the liquid add a little more stock each time. This should take around 15-20 mins.
4. Once the lentils are soft, add enough stock to cover the whole mixture and season with salt and pepper and half the herbs.
5. Use a handheld blender to blitz the ingredients into a smooth soup.
6. Sprinkle with herbs and a drizzle of olive oil to serve.