14/11/2025
Cosy and comforting tomato and lentil soup.
We have a tradition in our house that’s called soup Sunday. Every Sunday lunchtime after church we need a quick lunch and I whizz up soup to go with the husbands homemade bread. The great thing is I get the leftovers for lunches during the week.
This tomato and lentil soup is one of our family faves. It’s so easy to make and makes my tomato loving girl very happy.
Remember you need to balance soup with a side of bread and some protein! Soup alone is not a balanced meal.
Ingredients: (serves 4)
– 8 tomatoes
- 4 cloves of garlic
- olive oil
- rosemary
- salt and pepper
- 1 tin of lentils
- 1 litre stock
- Cut your tomatoes in half and arrange in your air fryer or on a baking tray with the inside flesh facing up.
- Nestle the garlic cloves in and simply sprinkle with rosemary a tiny bit of salt some pepper and a drizzle of olive ooo.
- Roast at 180 fan for 30-40 minutes or air fry for 15 minutes.
- Add the lentils, stock and spices, blitz with a hand blender and it’s ready to heat and serve.
- Serve with bread (carb), cheese (fats and protein) and I love a sprinkle of nuts or seeds (protein).