Roasted Tomato, Pepper & Lentil Soup

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This is a warming, comforting and absolutely delicious soup to be enjoyed piping hot. So much flavour is added with the roasted vegetables and the lentils, finished with mascarpone cheese for the depth and creaminess.

6 tomatoes
1 red pepper, sliced
2 red onions, roughly chopped
2 tbsp olive oil
1 red onion, finely chopped
200g red lentil
500ml vegetable stock
2 heaped tbsp mascarpone cheese
1 tsp salt to taste
Sprinkling black pepper
Drizzle of single cream
Drizzle of chilli oil

– Slit the bottom of the tomatoes and add to a pan of boiling water for a few seconds.

– Place the pepper slices and onions on a foil covered baking tray.

– Peel the skin off the tomatoes, cut in half and add to the tray with the peppers and onions.

– Drizzle olive oil over the vegetables and season with salt & pepper.

– Place in a pre-heated oven (150°c fan or 170°C) for 40-45 minutes.

– When roasted, remove from the oven and leave to cool slightly for 5 minutes.

– In a hot pan, add the olive oil and finely chopped onion and cook for 5 minutes until they soften up.

– Add lentils and the vegetable stock, cover and cook for 5 minutes.

– Blitz the roasted vegetables with 200ml of hot water.

– Add the roasted vegetable mix to the lentils and add another 400ml of boiling water and stir through.

– Cover and cook for another 10 minutes.

– Add the mascarpone cheese and mix through.

– If preferred blitz all of the ingredients again to make a smoother soup.

– Taste the soup to check for seasoning and add more salt if needed.

Serve immediately with some freshly cooked bread. Drizzle some cream and chilli oil over the soup before eating.