Tasty vegan oven roasted tomato soup with black beluga lentils, delicious! Its hearty and warming packed with goodness and the lentils give it an extra energy boost.
This is another quick and cheap soup to make, below is what you need and how to make it.
You will need
A oven proof dish for the roasting part
A big pan suitable for soup
A hand held blender
Ingredients
5 tomatoes
Half a red pepper (I had one to use up, this is optional)
1 onion (red or white its up to you)
Garlic clove
Few sprigs of Thyme
Vegan stock cube ( I used a veg stock pot)
Sea salt
Oil to cook with (I used olive)
700ml water
Packed of Black Beluga Lentils (optional)
Ok lets make it
Slice the onion in to quarters or eights, chop the tomatoes in to quarters, cut up the garlic clove, put in to oven proof pan cover with olive oil and sea salt then roast in a hot oven for 12 mins.
Remove tomato mix from oven put tip in to your soup pan, add the veg stock and thyme leaves then about 100ml of the water (cold) then hand blended this mix. Then slowly add in the rest of the water and the Black lentils (pre cooked from a pouch) heat up slowly, taste and add more seasoning if you need too.
Then serve and enjoy!
You could eat this on its own as its quite filling for lunch but I made a tasty side dish of smashed avocado with lime, coriander & sprinkled with chilli flakes.
