Cold salads aren’t doing anything for me since Autumn arrived. All I want are comforting warming soups and stews. Of course autumnal produce lends itself perfectly for this kind of cooking so I shall be posting many soups and stews over the coming weeks as I create them in my kitchen.
This is hands down one of my favourite soups and I’ve been making it for years, as many of my clients will attest to as it has become a firm favourite for them, too.I just don’t know why I haven’t got around to posting this recipe before now. It’s like having a bowl of heinz tinned tomato soup but far far healthier and tastier. As always I make up a big batch and freeze in old soup containers for busier days. I hope you enjoy it as much as I do.
- 12 vine ripened tomatoes, halved
- 4 garlic cloves, peeled
- 3 small carrots, peeled & cut into large chunks
- 1 red chilli (remove seeds if you don’t want too much heat)
- 3 tablespoons coconut oil
- Sea salt & black pepper
- 1 cup red lentils
- 400 ml fresh chicken stock
- Preheat your oven to 160ºC
- Put the tomatoes, garlic and carrot in a roasting tin and add the coconut oil, salt and pepper.
- Take a sheet of greaseproof paper, scrunch it up and run under the tap to make it damp. Squeeze out excess water then cover over the top of the tomatoes.
- Bake for 1 hour. Uncover and bake for another 30mins or until the vegetables are well cooked – try to not burn them.
- Transfer the vegetables to a food processor and blend until smooth – leave a bit of texture.
- Pour the mixture into a pan and bring to the boil.
- Add the lentils and stock and return to the boil then reduce heat to low and simmer, stirring frequently until the lentils are tender. No need to blend this as the lentils will almost dissolve.
And that’s it! It does take a bit of time for the roasting but it’s well worth the effort 🙂