Roasted Tomato and Puy Lentil Soup

Ingredients

• 700 g ripe tomatoes
• 200 g Puy lentils
• 1 red onion
• 4 clove garlic
• 800 ml vegetable stock
• 1 tbsp balsamic vinegar
• 1 tsp dried thyme
• 3 tbsp olive oil

Method

1. 1

   Preheat the oven to 200°C. Halve the tomatoes and cut the onion into wedges. Place on a baking tray with the garlic cloves, drizzle with 2 tablespoons of olive oil and roast for 25 minutes.

2. 2

   Meanwhile, rinse the Puy lentils and cook in boiling water for 20 minutes until just tender. Drain.

3. 3

   Tip the roasted tomatoes, onion and garlic (squeezed from their skins) into a blender with the stock and balsamic vinegar. Blend until smooth.

4. 4

   Pour the blended soup into a saucepan, add the cooked lentils and thyme, and heat through gently for 5 minutes.

5. 5

   Season well and serve with crusty bread and a drizzle of olive oil.