HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoast Tomato And Lentil Ragu
Roast Tomato and Lentil Ragu

Roast Tomato and Lentil Ragu

with creme fraiche and breadsticks

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Tomato soup and warm bread is a classic combination—with good reason! This velvety and veg-packed recipe is no exception. Toppings of torn basil and creme fraiche elevate the texture and taste of this dish even further.

Tags:Chef's ChoiceFamily FriendlyVeggieOptional Spice
Allergens:Cereals containing glutenWheatBarleyMilkCeleryMustard
Total Time40 minutes
Cooking Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 piece

Bell Pepper

1 piece


10 g


2 piece


(ContainsCereals containing gluten, Wheat, BarleyMay be presentMilk, Soya)

100 g

Greek Style Cheese


1 sachet

Vegetable Stock


1 sachet



2 piece


1 sachet

Dried Chilli Flakes

1 pack


1 pack


Not included in your delivery

to taste


to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)737 kcal
Energy (kJ)3082 kJ
Fat16.5 g
of which saturates9.9 g
Carbohydrate103.9 g
of which sugars33.4 g
Dietary Fiber14 g
Protein38.9 g
Cholesterol0 mg
Salt6.49 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Immersion blender
Baking Sheet with Baking Paper
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Halve and peel the onion, then cut each half into 3 wedges. Chop the tomato into wedges.
Thinly slice the basil, reserving the sprigs.


Mix the pepper, onion, tomato, basil sprigs and half the basil leaves in an oven dish or on a lined baking tray.
Drizzle the vegetables with oil and paprika. Mix well.
Season with salt and pepper and roast the vegetables on the middle shelf of the oven for 25-30 mins.


Meanwhile, drain and rinse the lentils in a sieve. Put a large pot on medium-high heat and pop in the passata, lentils and stock. Bring to a boil and simmer for 4-5 mins. Cover and keep to make the soup later.


Cut the baguettes into breadsticks 1-2cm wide.
Arrange the breadsticks on a lined baking tray.
Drizzle with a little oil if desired. Place the breadsticks above the vegetables in the oven and bake for 10-14 mins.


Once cooked, remove the vegetables from the oven and blend to a smooth paste (be careful, its hot!)
Return the lentil and tomato pot to a high heat. Add the roasted vegetable puree and 300ml water (double for 4p) and bring to a boil. Add more water to loosen the soup if desired.

Season to taste with salt, pepper and 1 tbsp sugar (double for 4p).


Divide the soup between your bowls. Crumble over the Greek style cheese.
Garnish the soup with dried chilli flakes (use less if you dont like the heat) and remaining basil.
Serve with the breadsticks alongside.