Roasted Tomato And Lentil Soup
Sunday, February 27, 2022
Edit
Warm up with a hearty bowl of tomato and lentil soup. Roasting the tomatoes first makes all the difference.
The ingredient of Roasted Tomato And Lentil Soup
- 1 5kg roma tomatoes halved lengthways
- 1 tbsp balsamic vinegar
- 1 4 cup olive oil
- 1 brown onion finely chopped
- 2 garlic cloves crushed
- 2 tbsp tomato paste
- 6 cups massel chicken style liquid stock
- 1 1 2 tsp brown sugar
- 400ml can brown lentils drained rinsed
- 2 tbsp basil leaves finely chopped
- 1 2 cup greek style yoghurt
The Instruction of roasted tomato and lentil soup
- preheat oven to 220u00b0c 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
Nutritions of Roasted Tomato And Lentil Soup
fatContent: 217 251 caloriessaturatedFatContent: 12 grams fat
sugarContent: 19 grams carbohydrates
Read
proteinContent: n a
cholesterolContent: 8 grams protein
sodiumContent: n a
