Roasted tomato and lentil soup

Warm up with a hearty bowl of tomato and lentil soup. Roasting the tomatoes first makes all the difference.

Recipe «Roasted tomato and lentil soup» presented in category Recipes / Soups, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author sheff would need: 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 chicken stock, 1 1/2 tsp brown sugar , 400ml can brown lentils, drained, rinsed, 2 tbsp basil leaves, finely chopped, 1/2 cup Tamar Valley Greek Style Yoghurt.

Ingredients:

• 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 chicken stock 
• 1 1/2 tsp brown sugar 
• 400ml can brown lentils, drained, rinsed 
• 2 tbsp basil leaves, finely chopped 
• 1/2 cup Tamar Valley Greek Style Yoghurt 

Instructions

1. 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.
2. 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.
3. 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.
4. Combine basil and yoghurt in a bowl. Ladle soup into warmed bowls. Top with a dollop of basil yoghurt. Serve.