Tuesday, February 3, 2009

Roasted tomato and lentil soup

Ingredients (serves 6)
* 1.5kg roma tomatoes, halved lengthways
* 1 tablespoon balsamic vinegar
* 1/4 cup olive oil
* 1 brown onion, finely chopped
* 2 garlic cloves, crushed
* 2 tablespoons tomato paste
* 6 cups Massel Liquid Chicken Stock
* 1 1/2 teaspoons brown sugar
* 400ml can brown lentils, drained, rinsed
* 2 tablespoons basil leaves, finely chopped
* 1/2 cup Greek-style yoghurt

1. Preheat oven to 220°C. Line 2 baking trays with baking paper. Arrange tomatoes, cut side up, on trays. Drizzle with vinegar and 2 tablespoons oil. Season with salt and pepper. Roast tomatoes for 10 minutes. Swap trays over in oven and roast for a further 10 to 15 minutes or until tender. Transfer to a food processor. Process until smooth.
2. Heat remaining oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 2 to 3 minutes or until onion is soft. Add tomato paste and cook for 1 minute. Add stock, sugar and roast tomato mixture. Cover and bring to the boil.
3. Reduce heat to medium. Simmer, uncovered, for 15 minutes. Stir in lentils and simmer for 5 minutes or until heated through. Season with salt and pepper.
4. Combine basil and yoghurt in a bowl. Ladle soup into warmed bowls. Top with a dollop of basil yoghurt. Serve.

Notes & tips
* Tip: This soup freezes well, but add lentils at reheating to avoid them becoming mushy.

Super Food Ideas - Page 69
Recipe by Michelle Lucia


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