Ingredients
Method
- Heat the oven to 200°C (180°C fan). Put the tomatoes, cut side up, in a large roasting tin with the onion and garlic. Drizzle with the oil and sprinkle with the salt.
- Roast for 35 to 40 minutes, until the tomatoes are soft and charred at the edges.
- About 20 minutes before the tomatoes are done, put the lentils and stock in a large saucepan. Bring to the boil, then simmer for 15 to 20 minutes, stirring often towards the end so they do not catch, until the lentils are completely soft.
- Squeeze the garlic out of its skins into the saucepan. Add everything else from the roasting tin, including the juices, then the basil. Blend until smooth.
- Stir in the beans and nutritional yeast and simmer for 5 minutes to heat through.
- Stir in the vinegar and season with black pepper. Add a little more stock if you like a thinner soup.
Notes
- Out of season, tinned whole tomatoes make a better soup than pale fresh ones. Use three 400 g tins. Drain them, roast in the same way and add the juice from the tins to the pan in step 4.
Nutrition per serving
- Protein
- 33 g
- Energy
- 528 kcal
- Carbs
- 90 g
- Fat
- 6.7 g
- Fibre
- 20 g
Estimated from the ingredients listed, so anything you serve it with is extra. Carbs include fibre.