Lentil and Roasted Tomato Soup

Ripe tomatoes tossed with oil, garlic and saltI’ve been wondering for a few days now what I should do with the pound of tomatoes sitting on a cool shelf in my kitchen – beautifully red and still slightly fragrant, hinting of warmer days. They are bizarrely – and unintentionally – festive, brightly coloured ornaments reminiscent of Christmas as they remain on display. But they are also slowly over-ripening, beginning to soften and bruise, and using them has become something of a priority.

As I need to eat them quickly – rather than savouring them as individual fruit – it makes sense to turn them into a sauce that can be used as a base for something warm and hearty, a soup or casserole that will suit the cold and wet weather of winter (even here in Los Angeles). For me, the perfect way to do this is to roast them first, although it does make the process a little more time-consuming. Adding some olive oil, garlic and salt before roasting at a relatively high temperature seems to intensify the flavour. And if you’re not bothered about making something dainty – if it’s a sauce that doesn’t need to be strained or sieved – then it’s also a very straight-forward way of producing something wonderfully Lentil and Roasted Tomato Souptasty. Highly preferable to what I usually get from a can, it also seems a bit decadent, not least because roasting tomatoes smell so absolutely wonderful.

And so this is what I decided to do, incorporating them into a substantial and nourishing lentil soup flavoured with cumin and coriander. Along with some large chunks of crusty bread it made an excellent supper.

Recipe: Lentil and Roasted Tomato Soup


16 oz ripe tomatoes (or 1 can of chopped tomatoes, preferably organic)
2 tablespoons olive oil
2 cloves garlic, finely chopped
Salt and freshly ground pepper (to season)
1 medium onion, finely chopped
¾ teaspoon ground coriander
¾ teaspoon ground turmeric
¾ teaspoon ground cumin
12 oz red lentils (washed)
1.2 litres vegetable stock
To garnish (optional):
A handful of fresh coriander leaves, roughly chopped
1 green chilli, sliced


Roasted tomatoesPreheat an oven to 400°F / 200°C / Gas Mark 5.

Depending on their size, cut the tomatoes into halves or quarters, and remove the core. Place them in an ovenproof dish with 1 tablespoon olive oil and the garlic cloves. Season with salt and pepper, and toss everything together. Roast for about 40 Tomato Sauceminutes, until the tomatoes are soft and slightly browned. Leave for 10 minutes or so, and when they are cool enough to handle remove the skins (which will come away easily), gently reducing the tomatoes to a pulpy consistency at the same time.

While the tomatoes are cooking, heat another tablespoon of oil in a Lentil and Roasted Tomato Souplarge saucepan and cook the onion for 5 minutes. Add the ground spices and cook, stirring, for another 5 minutes. Add the lentils and stock. Cover, bring to the boil and simmer gently for 20 minutes until the lentils are tender. Add the tomatoes and simmer for another 10 minutes.

Lentil and Roasted Tomato SoupI like to leave this soup with a convincing, comforting, hearty texture but if you prefer something smoother, leave to cool a little before processing in a liquidiser. Taste for seasoning, adding more salt and pepper only if required, and serve piping hot, garnished with coriander leaves and chilli slices (if you want).

About Georgina

Originally from the South of England, I've also had homes in Australia (Canberra) and the US (Los Angeles). I've been based in the UK city of Sheffield for a couple of years now. My blog is about adventures with food - markets, ingredients, books, recipes, places I've eaten and other related experiences. It focuses on stories from Sheffield, South Yorkshire and nearby Derbyshire, as well as places farther afield.
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7 Responses to Lentil and Roasted Tomato Soup

  1. Sounds like a perfect soup with lots of beautiful spices on this very cool days. Take Care, BAM

  2. Susan says:

    Yum. This is the kind of food I like to cook for myself.

  3. Pingback: Student Recipes – Day 6: Hearty Lentil and Spinach Soup | The Fresh Princess of Bel Air

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