The tomatoes, charred to perfection, whispered of sunlit gardens, while the lentils, earthy and comforting, spoke of nourishing simplicity

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In the warmth of a kitchen, roast tomatoes and lentils mingled in a pot, their flavours uniting like old friends.

The tomatoes, charred to perfection, whispered of sunlit gardens, while the lentils, earthy and comforting, spoke of nourishing simplicity. Together, they created not just a soup, but a warm, hearty embrace, bursting with robust flavours and the joy of wholesome, lovingly prepared food.

A simple roast tomato & lentil soup for you. Lightly spiced, richly tomatoey. You’ll love it 🥰

Tip - blitz for a smooth soup option. Both fantastic 🙏

Much love, Niki xxx

900g ripe tomatoes or 2 cans of tomatoes
2 tbsp olive oil
Sea salt

1 red onion, chopped
1 tbsp extra virgin olive oil
3 cloves garlic
1 tsp cumin seeds
1 tsp oregano
1 tbsp smoked paprika

150g red lentils - rinsed
500 ml veg stock
1 tsp sea salt flakes
Black pepper
1 tsp chilli flakes

Toppings
2 tbsp coconut yogurt or cream
Extra virgin olive oil

Pre heat your oven to 180c
Add the tomatoes, olive oil and salt to baking tray
Place in the oven and bake for 40 mins.
In a large pan with a lid. Fry the onion for 8-10 minutes in the oil until soft.
Now add the garlic, herbs and spices.
Cook for a further 2 minutes.
Add the tomatoes and their juices, lentils, plus the veg stock. Cover and simmer on a low heat.
Simmer for 20 minutes.
Then add the salt, chilli and black pepper.
Top with yogurt and extra virgin olive oil.

Or blitz few times with a hand blender if you’d prefer it smooth.
Top with yogurt and extra virgin olive oil.

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