Roasted Tomato and Lentil Soup

Ingredients:

800g tomatoes, quartered

2 red onions, sliced

2 garlic cloves, chopped

1 tbsp olive oil

Serves 4

Black pepper, to taste

85g Puy lentils

600ml vegetable stock

2-3 tbsp basil leaves

Preparation

Preheat oven to 220°C. Place tomatoes, onions and garlic in a non-stick roasting tin; drizzle with olive oil, season with black pepper. Roast for 20-25 minutes or until vegetables are soft and slightly charred.
Meanwhile, put lentils in a saucepan; cover with cold water. Bring to the boil; reduce heat, cover and simmer for about 20 minutes or until tender (check packet instructions). Drain; set aside.
Tip roasted vegetables into a blender. Add a little stock and whizz to form a thick puree; pour pureed tomato mixture into a large saucepan. Add remaining stock and cooked lentils; heat gently until hot, stirring occasionally. Stir in shredded basil.
Serve in warmed soup bowls and garnish with basil.