Roasted tomato and red lentil soup with cheesy toast

By Chris Dips on March 31, 2016

Ingredients:

• 4 tomatoes
• 3 garlic cloves
• 2 red onions
• ¼ cup olive oil
• 1 litre chicken stock
• 1 heaped tbs tomato paste
• 1/3 cup red lentils, rinsed well
• 2 slices of baguette
• 2 tbs Chris’ Heritage Vintage Cheddar and Caramelised Onion Heritage Dip
• 2 tbs shredded tasty cheese

Method:

• Place tomatoes, garlic, olive oil and onion into a heavy based pot and place into a preheated oven on 180 degrees Celsius for one hour or until cooked through
• Remove pot from oven and place on stove, pour in the stock, tomato paste and lentils. Simmer for 20 minutes.
• Blitz the soup with a stick blender until smooth.
• Spread 1 tbs of dip on each baguette slice and top with cheese. Grill until browned.
• Serve soup in bowls and place baguette on top, enjoy.

This recipe was created for us by Naturally Nutritious