OK, maybe this isn't the most glamorous recipes I've ever made, but hey- it's good for you (just what we all need after binging on pancakes on Tuesday), tasty, and just the thing to stash in the freezer and take to work for lunch.
I'm big on soup for lunch- though earlier in the week, when the sun was shining, my lunch of a smoothie and leftover roasted veg and quinoa from the previous nights supper went down a treat. But when the sun is not going to shine, or I just need something warm, soup is just the ticket. Seriously- no one ever make me go back to working in an office that doesn't have a microwave, okay? And hey- a tasty vegan lunch every now and then never did anyone any harm, did it?
I think this would be a great thing to make when tomatoes are actually in season- though ironically, that's when you're least likely to actually want to eat the soup. So it's good that this freezes well, isn't it?!
Anyway. This made four portions, I think- terrible blogger that I am, I forgot to count. It's also perfect with this bread- either in great big doorstop chunks, or toasted.
Roasted Tomato and Lentil Soup
3 cloves garlic
400g cherry tomatoes
400g baby plum tomatoes
3 small/ 2 medium onions, roughly chopped
100g red lentils
1 vegetable stock cube
Small handful fresh basil
Salt, black pepper, olive oil, mixed herbs
A roasting tin, an oven, a big saucepan, a blender of some description
Start by smashing your cloves of garlic with the flat of your knife. Chuck this, all your tomatoes, and your onions into a roasting tray. Drizzle over olive oil and season well with salt and pepper. Add a good sprinkling of mixed herbs too. Roast in the oven at 180C for 20 minutes, or until your tomatoes are all soft and your onions are looking cooked.
Meanwhile, cook your lentils in boiling water until they are soft, but not completely cooked. Drain and set aside.
When your veg is done, remove from the oven and either put into a large bowl and blitz with a stick blender, or tip into a blender and, well, blend. You're looking for a thick puree-type thing, though if you still have whole tomatoes this isn't a bad thing at all.
Put your lentils and pureed tomatoes back into a saucepan and crumble in your stock cube. Add boiling water until you get to the consistency that you like your soup- I like mine quite thick, so I didn't need to add much. Tear up some fresh basil and add this to the pot, and bring to a simmer. Simmer for a few minutes, check for seasoning, then serve, with crusty bread or on its own. And actually- if you cooked and chopped up a few sausages and chucked them in at the end- this would make a great almost-sausage-casserole...