ROASTED LENTIL, TOMATO AND CARROT SOUP

Ingredients

Roasted lentil tomato and carrot soup ingredients

  • 2 carrots cut lengthways and halved
  • 6 large tomates quartered
  • 3 garlic cloves
  • 1 tbsp of dried basil
  • 1 tbsp of dried oregano
  • 30g fresh parsley
  • 1 cup of lentils
  • 1 stock cube
  • 500ml of fresh water

Method

  • Preheat oven to 150. Crush the garlic. Add to a tray, drizzle all with olive oil and the herbs. Salt pepper. Mix through. Cook low for 40 mins (until carrot is soft) don’t burn tomatoes. In a pan add the lentils, stock, water. Simmer for 15 mins. Add everything from oven and a bunch of fresh parsley. Combine. Add more seasoning if needed. BLEND.