Roasted-tomato-and-Lentil-Soup
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Red Recipes

Roasted tomato and lentil soup

 

 

 

Ingredients

800g (1 3/4 lb) vine-ripened tomatoes, quartered

2 red onions, sliced

2 cloves garlic, roughly chopped (optional)

1 tablespoon olive oil

Freshly ground black pepper, to taste

85g (3oz) Puy lentils

600ml (1 pint) vegetable stock

2-3 tablepoons shredded fresh basil leaves

Small fresh basil leaves, to garnish (optional)

 

Preparation

1. Preheat oven to 220°C/fan 200°C/gas mark 7. Place tomatoes, onions and garlic in a non-stick roasting tin;

drizzle with olive oil, season with black pepper. Roast for 20-25 minutes or until vegetables are soft and

slightly charred.

2. Meanwhile, put lentils in a saucepan; cover with cold water. Bring to the boil; reduce heat, cover and simmer

for about 20 minutes or until tender (check packet instructions). Drain; set aside.

3. Tip roasted vegetables into a blender or food processor. Add a little stock and whizz to form a thick puree;

pour pureed tomato mixture into a large saucepan. Add remaining stock and cooked lentils; heat gently until

 

Grilled vegetable bruschetta

Ingredients

1 red or yellow pepper, seeded and sliced into strips

1 courgette, halved and thinly sliced lengthways

1 red onion, thinly sliced

2 large plum or vine tomatoes, thickly sliced

1 tablespoon olive oil

2 teaspoons wholegrain mustard

Freshly ground black pepper, to taste

1 ciabatta loaf, cut into 8 equal portions or 8 slices from a large baguette

1 clove garlic, halved

Shredded fresh basil leaves, to garnish

 

Preparation

1. Preheat grill to high and line grill rack with foil. Place pepper, courgette, onion and tomatoes in large bowl.

Whisk together oil, mustard and black pepper, then drizzle over vegetables and toss gently to mix.

2. Spread vegetables in single layer on grill rack. Grill for 4-5 minutes on each side, or until lightly browned. Set

aside and keep warm.

3. Toast bread slices on both sides under grill and, while still hot, rub garlic halves over one side of each piece

of toast.

4. Divide grilled vegetables between toast slices, piling them onto garlicky sides. Garnish with shredded basil

and serve immediately.

 

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Recipes provided by the British Heart Foundation 

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