Lentil soup with roasted Rossafina tomato
Fewer things are more comforting than a steaming bowl of rich tomato soup, evoking memories of childhood. For the best result, it is essential to use the ripest tomatoes available, as they provide superior flavour and depth to the dish. In this recipe, the tomatoes are baked, which helps to intensify and deepen their taste. The inclusion of red lentils adds an extra layer of texture and a delightful finish to the soup, enhancing both its heartiness and nutritional value.
Ingredients for 2 :
500 g Ripe Rossafina Tomatoes
4 tbsp. Olive Oil
4 Shallots
1 Carrot
4 Cloves of Garlic
1 Tin Chopped Tomatoes (Higher Lycopene Content)
500 ml Stock or Bouillon
2-3 Thyme stalks
1 tbs Chopped Chives ort Parsley
50 g Cooked Red Lentils
Method:
Roughly chop the Rossafina and place on a baking tray and bake in the oven for about 20 minutes on 180 oc. They should give up quite a bit of juice, but we want them to be slightly browned off.
Peel and chop the shallots and the garlic, grate the carrot finely and then sweat off gently together in the olive oil on a nice low heat until nice and translucent. You could add thyme stalks at this point.
Add the baked tomatoes and the tinned tomatoes to the cooked shallots and carrot and cook for another 3-4 minutes.
Now add the stock, simmer gently for at least 20 minutes then buzz very smoothly in the blender. Pass through a very fine sieve. Check the seasoning and season if required
Pour into hot bowls and garnish with the cooked red lentils that you have mixed with a little Olive oil and a few chopped chives or parsley.
