Roast Tomato and Lentil Ragu
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Roast Tomato and Lentil Ragu

Roast Tomato and Lentil Ragu

with creme fraiche and breadsticks

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:
Family Friendly
Veggie
Optional Spice
Allergens:
Wheat
Barley
Milk
Celery
Mustard
Total Time40 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Bell Pepper

1 unit(s)

Onion

5 grams

Parsley

2 unit(s)

Baguette

(Contains Wheat, Barley May be present Soya, Milk)

100 grams

Greek Style Cheese

(Contains Milk)

1 sachet(s)

Vegetable Stock

(Contains Celery)

1 sachet(s)

Paprika

(Contains Mustard)

2 unit(s)

Tomato

1 sachet(s)

Dried Chilli Flakes

1 pack(s)

Passata

1 pack(s)

Lentils

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

sideBannerName

Nutrition Values

Energy (kJ)3154 kJ
Energy (kcal)754 kcal
Fat16.9 g
of which saturates10 g
Carbohydrate108.2 g
of which sugars34.5 g
Dietary Fiber14 g
Protein39.8 g
Cholesterol0 mg
Salt6.55 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve
Immersion blender
Baking Sheet with Baking Paper

Instructions

Get Prepped
1

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.

Roast the Veg
2

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.

Start the Soup
3

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.

Bake the Breadsticks
4

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.

Finish the Soup
5

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).

Garnish and Serve
6

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.