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Prep 20 minutes
Total 1 hour 10 minutes
Serves
US | Metric
Ingredients
  • 850 g ripe tomatoes, quartered and green core removed
  • 1 red pepper, quartered and deseeded
  • 3 carrots, quartered
  • 2 celery stalks, halved
  • 1 long red chilli, halved (optional)
  • 4 cloves of garlic, peeled
  • 2 tsps paprika
  • 3 tbsps olive oil
  • sea salt
  • 100 g red split lentils
  • 1 litre hot vegetable stock
  • ground black pepper
Croutons
  • olive oil
  • 200 g halloumi, diced into small cubes
Roast Tomato and Lentil  Soup Roast Tomato and Lentil  Soup

Roast Tomato and Lentil Soup

With Halloumi Croutons

When it comes to soup making this will definitely come under the low maintenance category. The only real effort required chopping a few veggies and throwing them in a roasting tray and letting the oven do all the work. You can just blitz them at this stage with some stock for a tasty tomato and veg soup. However, to turn this into a super charged soup, I like to throw in some red split lentils with the stock, simmer until tender and then blitz. The end result is a totally satisfying, heart-warming thick soup full of nutritional goodness.


And if that’s not enough, then there’s the amazing halloumi croutons to scatter over the top. Crunchy, salty and utterly delicious. It’s not only soup they are great on – they are great scattered in salads or just to nibble on as a savoury treat.


This recipe is taken from The Flexible Family Cookbook. To buy the book, click on the book image below.


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


Put the tomatoes, pepper, carrots, 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, scatter over the paprika and season with salt and pepper. Toss to coat the veggies in the oil, roast in the oven for about 40 minutes, turning once or twice, until the vegetables are all softened and beginning to char 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 doing in 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. 



Roast Tomato and Lentil  Soup Roast Tomato and Lentil  Soup

Roast Tomato and Lentil Soup

With Halloumi Croutons

When it comes to soup making this will definitely come under the low maintenance category. The only real effort required chopping a few veggies and throwing them in a roasting tray and letting the oven do all the work. You can just blitz them at this stage with some stock for a tasty tomato and veg soup. However, to turn this into a super charged soup, I like to throw in some red split lentils with the stock, simmer until tender and then blitz. The end result is a totally satisfying, heart-warming thick soup full of nutritional goodness.


And if that’s not enough, then there’s the amazing halloumi croutons to scatter over the top. Crunchy, salty and utterly delicious. It’s not only soup they are great on – they are great scattered in salads or just to nibble on as a savoury treat.


This recipe is taken from The Flexible Family Cookbook. To buy the book, click on the book image below.

favorite
print
rate
Prep 20 minutes
Total 1 hour 10 minutes
Serves
US | Metric
Ingredients
  • 850 g ripe tomatoes, quartered and green core removed
  • 1 red pepper, quartered and deseeded
  • 3 carrots, quartered
  • 2 celery stalks, halved
  • 1 long red chilli, halved (optional)
  • 4 cloves of garlic, peeled
  • 2 tsps paprika
  • 3 tbsps olive oil
  • sea salt
  • 100 g red split lentils
  • 1 litre hot vegetable stock
  • ground black pepper
Croutons
  • olive oil
  • 200 g halloumi, diced into small cubes

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


Put the tomatoes, pepper, carrots, 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, scatter over the paprika and season with salt and pepper. Toss to coat the veggies in the oil, roast in the oven for about 40 minutes, turning once or twice, until the vegetables are all softened and beginning to char 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 doing in 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.