Tomato + Red Lentil Soup

Recipe:

TOMATO + RED LENTIL
SOUP WITH
PESTO TOAST

PLANT-BASED | GLUTEN FREE

Total time: 45mins
Serves: 2

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INGREDIENTS

• 600g fresh vine tomatoes

• 1 cup red lentils

• 400ml coconut milk (1 tin)

• 1 large white onion

• 2 large carrots

• 2 bay leaves

• 1 tbsp Himalayan salt

• A dash of balsamic vinegar

• 800ml water

• 4 heaped tbsp pesto + sourdough to serve (you can make your own or use store-bought)

METHOD

1. Heat the oven to 180C. Roast your tomatoes on a tray with a little oil and salt for 25 minutes

2. Meanwhile, chop the onion and carrot into small cubes

3. Add the onion, carrot,1tsp oil and pinch salt to a large saucepan and sautee on a medium heat for 5 minutes or until soft (tip: if you add a little water it will help reduce the amount of oil you need and stop the veg from sticking)

4. Add the bay leaf and 800ml water and bring to the boil

5. Add the red lentils and roast tomatoes and cook for 15 minutes with a lid on. Add the rest of the salt, balsamic vinegar and coconut milk and cook for a further 5 minutes.

6. Take off the heat and leave to cool for 2-3 minutes. Add the soup mix to a blender or food processor and blend until smooth

7. Serve with a drizzle of oil, a tbsp of pesto and sourdough to dunk