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
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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.