This is my last soup recipe for the soup week! Back on to solid grounds for the weekend because lets face it a Saturday and Sunday are no place for soups and detox! Tonight I’m finally making that “health conscious” pie I mentioned back when I’d visited the pub (after much deliberation I’ve decided on a spinach and potato pie with a filo topping) and then I’m excited to be making a stuffed courgette, a recipe I’ve been playing around with for a few weeks!
Here is my flavour filled roasted tomato and lentil soup!
2 Celery sticks
2 Garlic cloves
3 tablespoons Balsamic Vinegar
500 ml Vegetable Stock
1 teaspoon Dried Basil
130 Red Lentils
Slice the tomatoes in half and place on a baking tray, drizzle the balsamic vinegar over them and place in an oven heated to 180c for 15-20 minutes. Slice the onion, celery, garlic and carrot and fry in some spray oil for 5 minutes untill soft. Add the tomatoes, herbs, stock and lentils and simmer for 12-15 minutes untill the lentils are cooked and all the vegetables are soft. Blend the soup and serve with some black pepper and fresh basil leaves.
I served this for my partner with some spicy sausages chopped up and piled up in the middle of the bowl! He enjoyed it and I didn’t feel so bad for making him have a soup week!