Made this for dinner tonight. It's lovely. DD wolfed it down. I used less stock (half) so it was thicker and added avocado to the top instead of yoghurt (cos I didn't have any). We had rolls with it.
Roasted tomato and lentil soup
Ingredients (serves 6)
1.5kg roma tomatoes, halved lengthways
1 tablespoon balsamic vinegar
1/4 cup olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tablespoons tomato paste
6 cups Massel Liquid Chicken Stock
1 1/2 teaspoons brown sugar
400ml can brown lentils, drained, rinsed
2 tablespoons basil leaves, finely chopped
1/2 cup Greek-style yoghurt
Method
Preheat oven to 220°C. Line 2 baking trays with baking paper. Arrange tomatoes, cut side up, on trays. Drizzle with vinegar and 2 tablespoons oil. Season with salt and pepper. Roast tomatoes for 10 minutes. Swap trays over in oven and roast for a further 10 to 15 minutes or until tender. Transfer to a food processor. Process until smooth.
Heat remaining oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 2 to 3 minutes or until onion is soft. Add tomato paste and cook for 1 minute. Add stock, sugar and roast tomato mixture. Cover and bring to the boil.
Reduce heat to medium. Simmer, uncovered, for 15 minutes. Stir in lentils and simmer for 5 minutes or until heated through. Season with salt and pepper.
Combine basil and yoghurt in a bowl. Ladle soup into warmed bowls. Top with a dollop of basil yoghurt. Serve.



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). We had rolls with it.




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