Roasted tomato & lentil soup

This soup is not only delicious but also heart-healthy. The tomatoes and onions provide essential vitamins and antioxidants, while the lentils are a great source of plant-based protein and fibre, which can help lower cholesterol and improve heart health.

Serves 4

Ingredients

800g (1 3/4 lb) tomatoes. Vine-ripened tomatoes are ideal because they offer a sweet, rich flavor

2 red onions

2 cloves garlic

1 tablespoon olive oil

Black pepper

85g (3oz) lentils or canned green lentils

600ml (1 pint) vegetable stock (preferably low salt)

Chopped basil leaves (optional)

Preparation time: 20 minutes Cooking time: 35 minutes

1. Preheat the oven to 220°C (200°C fan) or gas mark 7. Quarter the tomatoes, slice the onion and crush the garlic arrange in a non-stick roasting tin. Drizzle with olive oil and season with black pepper. Roast for 20–25 minutes, or until the vegetables are soft and slightly charred.

2. Cook the lentils while the vegetables are roasting. Place them in a saucepan, cover with cold water, and bring to a boil. Lower the heat, cover, and let simmer for about 20 minutes, or until tender (check the packet for specific instructions). Drain and set aside. If using canned lentils, rinse them well under cold water to reduce the salt content.

3. Blend the vegetables once roasted. Transfer them to a blender or food processor, add a bit of stock, and blend until smooth. Pour the mixture into a large saucepan, then add the remaining stock and the cooked lentils. Warm over low heat, stirring occasionally until heated through. Stir in the chopped basil.

4. Serve in warm bowls and enjoy!