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. The tomatoes are roasted with carrots for over an hour and lend a depth of flavour – a subtle sweetness – to the soup; the lentils lend texture; and the chilli adds the perfect balance of spice. As always I make up a big batch and freeze 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 really is worth the effort 🙂