Roasted Tomato And Lentil Soup


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 calories
saturatedFatContent: 12 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 19 grams carbohydrates

Read

fibreContent: 11 grams sugar
proteinContent: n a
cholesterolContent: 8 grams protein
sodiumContent: n a

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