Easy Roasted Tomato Soup with Lentils
Ingredients
- 12 large tomatoes
- Black pepper to taste
- Salt to taste
- Olive oil for drizzling and sautéing
- 1 large onion
- 1 tablespoon fenugreek
- 1 teaspoon cumin
- 1 teaspoon coriander
- Ginger to taste
- 2 garlic cloves, crushed
- Lentils, 1 cup per person
- Water or stock, to cover
- Fresh or dried herbs, large handful
Preparation
Cut the tomatoes in half widthways and place on a baking tray, flesh side up. Grind black pepper and a little salt on top, then drizzle with olive oil.
Roast at gas mark 5 for 20-40 minutes, depending on size, until soft when tested with a knife.
Meanwhile, chop a large onion and sauté with a little oil.
Add 1 tablespoon fenugreek, 1 teaspoon cumin, 1 teaspoon coriander, and ginger. Coat the onion in the spices.
Add 2 crushed garlic cloves.
Add the roasted tomatoes and lentils (1 cup per person), cover with water or stock, and bring to a simmer.
Simmer until lentils are cooked, then add a large handful of fresh or dried herbs and purée to make soup.
