Roast tomato and lentil soup - Recipes Review Blog

Roast tomato and lentil soup

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  • 10 ripe tomatoes
  • diced basil or oregano
  • balsamic vinegar
  • olive oil
  • 1 onion chopped
  • 1 cup brown lentils
  • salt and pepper

Halve tomatoes and oregano on a baking tray and sprinkle with glugs of olive oil and then balsamic vinegar.

Sprinkle with diced basil and salt and pepper and roast at 180 degrees of at least 1 hour.

Saute onions until golden, add washed lentils and roasted tomatoes.

Cover with water and bring to the boil.

If needed, add 1 cup of water with 1 stock cube dissolved and simmer for at least 1 1/2 – 2 hrs.

Even yummier the next day!

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