Roasted tomato and red lentil soup with cheesy toast - Eat Love Share

Roasted tomato and red lentil soup with cheesy toast

By on June 30, 2018


Serves 2

Prep: 0:15
Cook: 1:20 


  • 4 tomatoes
  • 3 garlic cloves
  • 2 red onions chopped
  • 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


  • Place tomatoes, garlic, olive oil and onion into a heavy based pot and place into a preheated oven on 180⁰C  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