A longer post, a slower pace. I wish you safety and love to all.
Roasted Tomato & Lentil Soup with Garlic Cheesy Toast
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BY YASMINE IDRISS
A longer post, a slower pace. I wish you safety and love to all.
Ingredients
- 10 medium ripe tomatoes, quartered
- 1 yellow or red bell pepper, sliced
- 1 carrot, peeled and sliced
- 1 large white onion, cut into chunks
- 3–4 garlic cloves, sliced
- 3 tbsp olive oil
- ½ tsp paprika
- ½ tsp ground cumin
- Salt, to taste
- ½ cup red (orange) lentils, boiled until soft
- 1 cup water
- 1 vegetable stock cube (optional)
- A few basil leaves
For the garlic cheesy toast
- Slices of bread
- 1 garlic clove, cut in half
- Grated cheddar cheese
- Grated mozzarella cheese
Method
- 1)
Preheat the oven to 180°C.
- 2)
Place the tomatoes, bell pepper, carrot, onion, and garlic on a large baking tray.
- 3)
Drizzle with olive oil, sprinkle with salt, paprika, and cumin, and toss well to coat. Roast in the oven for about 30 minutes, until the vegetables are soft and slightly caramelized.
- 4)
Transfer the roasted vegetables to a large pot. Add the boiled lentils, 1 cup water, the vegetable stock cube (if using), and the basil leaves.
- 5)
Blend using a hand blender until smooth and creamy. If needed, add a little more hot water to reach your desired consistency. Taste and adjust seasoning.
Garlic Cheesy Toast
- 1)
Toast the slices of bread lightly.
- 2)
While still warm, rub the surface with the cut side of the garlic clove.
- 3)
Sprinkle with grated cheddar and mozzarella.
- 4)
Toast again until the cheese melts and turns golden.
- 5)
Tomatoes from @the_tomato_man7