Make your tomatoes go further with this deliciously warming bowl of yum. Roasted tomatoes and lentils are match made in heaven, and you can change things up by adding some lovely fresh raviolis to really add some substance to your soup.
Prep time 10mins
Cooking time 30mins
500g on the vine tomatoes
3 cloves of garlic, finely sliced
100g red lentils
Pack of ready made fresh ravioli 250g (I like Aldi ricotta and spinach girasoli)
2 tins of plum tomatoes
Handful of fresh basil, finely chopped
1tbsp sugar
Salt and pepper to taste
Olive oil
Heat your oven to 180c.
Place your lentils in cold water enough to just cover and heat, once boiling reduce the heat and simmer for around about 20 mins until the lentos are tender. Drain and keep to one side.
While the lentils are cooking place your tomatoes on a roasting tray, sprinkle with a third of your chopped basil and drizzle with olive oil, salt and pepper, pop in the preheated oven for about 15-20 mins.
Once the tomatoes are in the oven, heat a tablespoon of olive oil in a saucepan on a medium heat and cook your garlic until softened, do not burn it, then pour in your tinned tomatoes and sugar, bring to a boil and then let it simmer for 10mins, while you wait for your lentils and tomatoes to finish cooking.
Once all the elements are cooked pour them all into the same pan, add 100ml of water and let it bubble away for another 10 mins.
Taste and season at this point.
Cook your pre made raviolis according to the packet instructions.
You can blend the soup if you want a smooth constancy but I like my soup quite textured, pour into some bowls and add a few of the raviolis on top.
I always like to garnish this soup with a drizzle of extra virgin oil a fresh crack of pepper and some extra basil.
