ROAST TOMATO AND LENTIL SOUP

Jo Pratt’s Roast Tomato and Lentil Soup with Halloumi Croutons

 

 

Celebrating tomatoes with Jo Pratt’s Roast Tomato and Lentil Soup with Halloumi Croutons is a fine way to mark British Tomato Fortnight. It’s one of our favourites from the City Kids Family Food Planner too.

For the soup

850g ripe tomatoes, quartered and green core removed

1 red  pepper, quartered and deseeded

3 carrots, quartered

2 sticks celery, halved

1 long red chilli, halved (optional)

4 cloves garlic, peeled

3 tbsp olive oil

2 tsp paprika

100g red split lentils

1 litre hot vegetable stock

flaked sea salt and freshly ground black pepper

basil leaves, to garnish

For the croutons

olive oil

200g halloumi, diced into small cubes

 

Time taken 1 hour 10 minutes / Serves 6

Preheat the oven to 200ºC/180ºC fan/400°F/gas 6.

Put the tomatoes, pepper, carrots, celery, chilli, if using, and garlic in a large roasting tray, one that is suitable to be put on the hob as well as the oven. Drizzle with the olive oil, sprinkle over the paprika and season with salt and pepper. Toss to coat the veggies in the oil and roast in the oven for about 40 minutes, turning once or twice, until the vegetables are all softened and beginning to char nicely around the edges.

Remove the tray from the oven and stir in the lentils and stock. Place the roasting tray on the hob and set over a high heat. Bring to a simmer. Cover with foil or a baking sheet, reduce to a low-medium heat and cook for 15 minutes until the lentils are tender.

Blend the soup with a hand blender or liquidiser until smooth. If using a liquidiser, it may need to be done in two batches, depending on the size of your machine. Check for seasoning and serve hot.

To make the croutons, heat a drizzle of olive oil in a non-stick frying pan. Add the halloumi and fry for 2–3 minutes, turning throughout, until golden on most sides. Serve hot scattered on top of the soup along with the basil leaves.

Flexible

Vegan –  the soup itself won’t need any alterations to be vegan friendly, but as an alternative to the halloumi croutons, lightly fry a mixture of cashew nuts and pumpkin seeds in a drizzle of oil until golden. Sprinkle over a pinch of smoked paprika and salt. Toss to coat and serve scattered on top of the soup.

Dairy-free –  for dairy-free meat eaters, replace the halloumi by frying some sliced chorizo in a drizzle of oil until golden. Sprinkle over the soup with a drizzle of the rich red chorizo oil from the frying pan.

 

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