Root your health
Spicy Lentil and Tomato Soup
Prep
cook
serves
15 min
60 min
8
Ingredients
2 Carrots diced
2 Onions diced
2 Celery sticks
Ground ginger powder
1 tsp mixed herbs
4 tbsp Olive oil
1 L Vegetable stock
6 Large ripe tomatoes
Juice of ½ lemon
1 tsp Salt and pepper
½ a Bunch of fresh basil
4 Cloves fresh garlic
2 x 400 g tins chopped tomatoes
150 g Split dried red lentils
2 tsp Chilli flakes
Method
- Preheat the oven to 190°C roast setting
- Peel and roughly chop the onions, carrots, celery and tomatoes. Place the veg and the tomatoes together in a deep roasting tray, along with the unpeeled garlic cloves and olive oil, and season with salt and pepper.
- Spread the veg into one layer and pop in the oven for 40 minutes, until the veggies are golden and slightly caramelised.
- Place lentils, stock and chopped basil in a large pot and bring to a boil. Turn down the heat and cook for 15 min.
- Press garlic into hot lentil stock, scrape vegetables into a pot and add canned tomatoes.
- Gently bring to a boil over medium heat, then reduce the heat to low and simmer for about 15 minutes, or until thickened, breaking up the tomatoes with a wooden spoon as you go.
- Remove the tray or pan from the heat, then, using a hand blender or liquidiser, pulse the soup until blended well.
Notes
Serve hot with toasted sourdough. Freeze extra soup in 500 g serving sizes for up to 3 months.
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