Tomato, Lentil and Coriander Soup

Snow is on the ground again here in Scotland. The Winter does not seem to want to let go it's icy grip. On the bright side, we are gaining a few minutes of daylight every day, so it doesn't seem so dismal. My one complaint is that it is absolutely baltic at work. It is hard to use a computer when your fingers are stiff with the cold.

So, it is soup time again!

Tomato, Lentil and Coriander Soup

























Tomato, Lentil & Coriander Soup

Ingredients

6 ripe tomatoes, halved
2 red onions, quartered
2 cloves of garlic, left in papery skin
1 cup red lentils
2 cups vegetable stock
1 handful of coriander, chopped
2 tbsp lemon juice
salt and freshly ground pepper to taste

1. Preheat the oven to 200C/400F/Gas 6. Place the tomatoes, onions and garlic in a roasting tray, mix with the olive oil and season. Roast the vegetables for 20 - 30 minutes until the vegetables are starting to brown at the edges. 
2. Remove from the oven and leave to cool for a few minutes before removing the skin from the garlic. 
3. Whizz up the vegetables in a blender and add to your soup pot, along with the stock and lentils. Cook your soup for 15-20 minutes until the lentils are tender, then add the lemon juice and coriander and taste for seasoning.

Serves 4

Here are a few snowy pictures from our walk in Den of Alyth.