Roasted tomato and red lentil soup with cheesy toast

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Serves 2

Prep: 0:15
Cook: 1:20 

Ingredients:

• 4 tomatoes

• 3 garlic cloves

• 2 red onions chopped

• ¼ cup olive oil

• 1 litre chicken stock

• 1 heaped tbs tomato paste

• 1/3 cup red lentils, rinsed well

• 2 slices of baguette

• 2 tbs Chris’ Heritage Vintage Cheddar and Caramelised Onion Heritage Dip

• 2 tbs shredded tasty cheese

Method:

1. Place tomatoes, garlic, olive oil and onion into a heavy based pot and place into a preheated oven on 180⁰C  for one hour or until cooked through

2. Remove pot from oven and place on stove, pour in the stock, tomato paste and lentils. Simmer for 20 minutes.

3. Blitz the soup with a stick blender until smooth.

4. Spread 1 tbs of dip on each baguette slice and top with cheese. Grill until browned.

5. Serve soup in bowls and place baguette on top, enjoy.

This recipe was created for us by Naturally Nutritious