Roasted tomato and red lentil soup
- 6 large ripe tomatoes, halved horizontally
- 2 tablespoons olive oil
- 4 cloves garlic, skin on
- 1 large onion, finely chopped
- 1 large fennel bulb, finely shaved, fronds reserved for serving
- 2 teaspoons ground cumin
- 1 cup (190g) dried red lentils, rinsed
- 4 cups reduced-salt vegetable stock
- ¹⁄³ cup chopped fresh coriandercilantroX or parsley, to serve
- 1 small avocado, mashed
- 4 slices grainy sourdough bread, toasted
1 Preheat the oven to 180°C. Line a large baking tray with baking paper. Place tomatoes, cut-side up, onto tray. Drizzle with half of the olive oil and season with cracked black pepper. Pierce garlic cloves and add to tray. Roast tomatoes and garlic for 35–40 minutes, or until wrinkled and lightly golden.
2 Heat the remaining oil in a large saucepan over medium heat. Sauté the onion and the fennel for 3–4 minutes, or until softened. Add cumin and cook for 1 minute. Chop the roasted tomatoes and add to pan with soft garlic flesh, discarding the garlic skins. Cook, stirring, for 4 minutes. Stir in lentils.
3 Add stock and bring mixture to the boil. Reduce heat to low and simmer for 20–25 minutes, or until the lentils are soft. Season well. Stir through half the coriander or parsley.
4 Divide soup between four serving bowls. Spread avocado over toast. Garnish soup with remaining herbs and fennel fronds, and serve with the avocado toast on the side.
Nutrition Info (per serve)
Total fat 19.7g
–Saturated fat 3.3g
Dietary fibre 13g
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