Roasted Tomato, Red Lentil & Basil Soup
Method
Roast the vegetables: Preheat the oven to 220°C. Arrange the tomatoes, bell pepper, red onion and garlic on a large baking tray. Drizzle with olive oil and season with smoked paprika, cumin, oregano, salt and black pepper. Roast for 20–25 minutes until softened and lightly caramelized around the edges.
Cook the lentils: Meanwhile, add the red lentils and vegetable broth to a large pot. Bring to a boil, reduce the heat and simmer for 12–15 minutes until tender.
Combine: Remove the roasted garlic from its skins and add it to the pot along with the roasted vegetables. Simmer together for 3–4 minutes to combine the flavours.
Blend: Add most of the basil and blend the soup until smooth using an immersion blender. Stir in the balsamic vinegar and lemon juice. Taste and adjust the seasoning.
Serve: Ladle into four bowls. Finish with fresh basil, toasted pumpkin seeds and a small drizzle of extra virgin olive oil.
Vegan option: Naturally vegan — no substitutions needed. For additional protein, stir 100 g cooked white beans into the soup before blending or add them whole when serving. Roasting the tomatoes, peppers, onion and garlic concentrates their natural sweetness before they are blended with protein-rich red lentils. Fresh basil, balsamic vinegar and lemon create a bright finish, while pumpkin seeds add satisfying crunch.
Nutrition Facts
Per serving
