I like to call this Roasted Red Soup. For obvious reasons.
½ cup red lentils, cooked in 3 cups water
1 tsp vegetable stock powder
about a litre of water, boiled in the kettle
In a roasting tray:
roma tomatoes, quartered
1 red onion, quartered
1 red capsicum, chopped coarsely
olive oil, just a nice slosh
1 tsp sugar
salt and pepper
Essentially all that needs to happen here is that you add cooked lentils to roasted tomatoes and capsicum in a pot with some stock, boil and blend, but a more detailed description can be seen below:
Toss the tomatoes, capsicum, onion with oil, sugar, salt and pepper in a baking tray and bake at 160c for about 30 mins. Your aiming for the tomatoes to be soft, and slight darkening on the edges of the capsicum.
Meanwhile, in the soup pot, cook 1 cup red lentils in 3 cups of water, simmer for about 15 mins. Drain out the water from the lentils in a colander (use fresh water from the kettle for the soup but don’t bother washing the pot between).
By now, your tomatoes are looking nicely roasted by not dried out. Add the roasted tomatoes, capsicum and onion to the soup pot with the drained lentils. Add any juices that are in the roasting tray (you should find it quite wet).
Add the boiled water and stock. Simmer for 10 minutes then blend to smooth.
Note: If you feel motivated to do it, peeling the tomatoes after roasting (and leaving them to cool for a bit) will make a nicer textured soup.
Served here with a dollop of greek yoghurt and parsley leaf (crusty bread not pictured).