As the nights get longer and the air turns crisp, there’s nothing better than a steaming bowl of homemade soup. This roasted tomato and lentil soup combines the richness of slow-roasted tomatoes with the earthiness of lentils – nourishing, budget-friendly, and naturally vegan. Pair it with crusty bread or a cheese toastie for the ultimate cosy meal.
Ingredients (serves 4-6)
For the roasted tomatoes:
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6 large ripe tomatoes (or 2 tins of whole plum tomatoes if fresh aren’t in season)
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1 red pepper, roughly chopped
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4 garlic cloves, unpeeled
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1 medium red onion, cut into wedges
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2 tbsp olive oil
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Salt & black pepper
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1 tsp dried oregano or thyme
For the soup:
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1 tbsp olive oil
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1 carrot, diced
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1 celery stick, diced
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1 tsp smoked paprika
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1 tsp tomato purée
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100g red lentils (rinsed)
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750ml vegetable stock
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1 tbsp balsamic vinegar (optional, for depth)
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A pinch of sugar (optional, to balance acidity)
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Fresh basil or parsley, to serve
Method
Step 1 – Roast the vegetables. Preheat your oven to 200°C. Place the tomatoes, pepper, onion, and garlic on a baking tray. Drizzle with olive oil, season with salt, pepper, and oregano, and roast for 25–30 minutes, until soft and slightly caramelised.
Step 2 – Sauté the base. In a large saucepan, heat a tablespoon of olive oil over medium heat. Add the carrot and celery, and cook for 5–6 minutes, until softened. Stir in the smoked paprika and tomato purée.
Step 3 – Add lentils and stock. Pour in the lentils and vegetable stock. Squeeze the roasted garlic from its skin and add it along with the roasted tomatoes and peppers (including the juices from the tray). Simmer gently for 20–25 minutes, until the lentils are soft.
Step 4 – Blend to your liking. Use a hand blender for a smooth texture or leave it chunky for a rustic finish. Adjust seasoning – add a dash of balsamic vinegar or a pinch of sugar if the tomatoes are very tangy.
Step 5 – Serve and enjoy. Ladle into bowls, drizzle with olive oil, and top with chopped herbs or a swirl of cream. Serve with crusty bread or warm cheese toasties.
