Roast tomato and lentil soup
- 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!