Roast Tomato and Lentil Soup
Prep: 10 minutes
Cook: 35 minutes
Cook: 35 minutes
Easy
Serves 4
Ingredients
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4 tbsp Belazu Early Harvest Extra Virgin Olive Oil
-
2 pinches salt
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12 vine tomatoes
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1 white onion
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150g celery
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75g carrots
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2 tsp Belazu Roasted Garlic Paste
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1 tsp cumin
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1 tsp tumeric
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1 tsp aleppo chilli
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500g vegetable stock
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3 jars of Belazu Pardina Lentils
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To serve
4 slices of Sourdough -
Butter for toast
Method
- Step 1: Preheat your oven to 220C.
- Step 2: Start by cutting the tomatoes in half and tossing 2 tbsp of Early Harvest EVOO and salt through. Place on a tray and into the oven for 25 minutes until the tomatoes are roasted and soft.
- Step 3: While the tomatoes are roasting you can start on the base of the soup. Roughly chop your white onions and dice the celery and carrots into cubes.
- Step 4: Add 2 tbsp of Early Harvest EVOO to a pot and sweat the onions until soft. Then add the celery and carrots.
- Step 5: Once all the vegetables are soft add the Roasted Garlic Paste and cook for a further 2 minutes.
- Step 6: Add the tomatoes from the oven along with the spices and cook until the raw smell of the spices has gone.
- Step 7: Add the vegetable stock and blend with a stick blender until smooth.
- Step 8: Add the lentils and cook for 10-15 minutes to reduce the soup to your desired consistency.
- Step 9: When you are ready to eat toast your bread and spread a generous amount of butter on the toast.
- Step 10: Serve the soup in a bowl alongside the toast, dip and enjoy!
