Roasted Tomato and Lentil Soup w/ a drizzle of homemade basil pesto

The cold has returned and so have my cravings for super soup!

What you’ll need:

tomatosoup

  • 2 small tubs of cherry tomatos
  • 2 red onions chopped roughly
  • 1 large carrot chopped roughly
  • 5 cloves of garlic
  • 1 red chilli
  • 1 handful of fresh basil
  • 1 medium sized sweet potato, peeled and roughly chopped
  • 1 tsp cane sugar
  • 500ml wheat/gluten free stock cube – I used Kallo veg stock in this case.
  • 1 cup of pre-cooked red lentils/puy lentils
  • Salt and Pepper to season
  • Basil pesto – to serve

———————————————————————

  1. Preheat you oven to 200 degrees C.
  2. Put your tomatos, onions, carrots, garlic. sweet potato and chilli into a roasting dish with some olive oil and season with a dash of salt and pepper.
  3. Roast for 25 mins – until the carrots have lost their firmness.
  4. Now in a large saucepan, add the roasted veg, 500ml stock and bring to the boil.
  5. Simmer for 5 minutes.
  6. Add the tomato pureé and  sugar and simmer for a further 5 minutes.
  7. Blitz the contents of the pot with a hand blender, taste and add more seasoning if needed.
  8. Add the cup of pre-cooked lentils to the soup, stir and serve while hot with a drizzle of homemade basil pesto* on top.

Hope this warms you from your head to your toes.

Enjoy,

SJ

*See my recipe for homemade pesto on the blog 🙂

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