Vegan & Gluten-Free Tomato & Red Lentil Soup
Cook Time30 mins
Total Time30 mins
Servings: 4 people
Equipment
- Baking Tray
- Saucepan
- Chopping Board
- Knife
- Wooden Spoon
- Stick Blender or Food Processor
Ingredients
- 3 tbsp Vegetable Oil or Olive Oil
- 1 Onion peeled and chopped
- 2 Garlic Cloves chopped
- 2 Carrots peeled and chopped
- 1 Bay Leaf
- 90 g Dried Red Lentils
- 1 x 400g Tinned Tomatoes (or a mixture of 400g fresh/sundried tomatoes)
- 750 ml Vegetable Stock
- Handful Fresh Herbs e.g. Basil, Parsley or Coriander, or 2 tsp Dried Herbs
- Salt & Pepper
Instructions
- If using fresh tomatoes, preheat oven to 220°C/420°F. Depending on the size of tomato, you can leave small ones whole or chop into segments for larger tomatoes.
- Lay out the tomatoes in an even layer on an oven tray.
- Lightly mix the tomatoes with 1 tbsp of the oil and season with salt. Roast in the oven for 15-20 minutes, checking regularly to avoid burning the tomatoes.
- Remove from the oven and set aside.
- Heat the rest of the oil on low in a medium-sized saucepan. Add the onion, garlic and carrots, cooking for 5 minutes and stirring regularly. Sprinkle over any herbs or seasoning according to preference.
- Add the roasted tomatoes to the pan and cook for 30 seconds.
- Tip in the dried lentils and cook for another 30 seconds before pouring in the vegetable stock. Bring soup to a boil then turn down to a simmer, partially covering the pot with a lid. Simmer for 20 minutes, stirring regularly, until the lentils are soft.
- Remove the saucepan from the heat and blend with a food processor or stick blender until super smooth. Serve & enjoy!