Name: Roast tomato and lentil soup
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: Serves 6
Ingredients: flaked sea salt and freshly ground black pepper; 1 litre/1¾ pints/scant 4¼ cups hot vegetable stock; olive oil; 850 g/1 lb 14 oz ripe tomatoes, quartered and green core removed; 1 red (bell) pepper, quartered and deseeded; 3 carrots, quartered; 4 cloves garlic, peeled; 2 sticks celery, halved; 1 long red chilli, halved (optional); basil leaves, to garnish; 3 tbsp olive oil; 2 tsp paprika; 100 g/3½ oz red split lentils

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 10

Appears in

The Flexible Family Cookbook

By Jo Pratt

Published 2020

About

When it comes to soup-making this will definitely come under the low maintenance category. The only real effort required is chopping a few veggies and throwing them in a roasting tray and letting the oven do all the work. However, to turn this into a super-charged soup, I like to add some red split lentils. The end result is a satisfying, heart-warming soup full of nutritional goodness. And if that’s not enough, then there’s the amazing halloumi croutons too.