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Roasted tomato and cumin soup

Recipe from: 14 May 2013
soups tomato recipes healthy vegetarian

Ingredients 9
Servings 4
Time 00:5


  • 1
    large onion
  • 7
    tomatoes - roughly cut into chunks
  • 15
    ground cumin
  • 375
    red lentils
  • 4
    cloves granulated garlic - sliced
  • 1
    glug PnP Finest extra-virgin olive oil
  • 4
    vegetable stock
  • 1
    salt and milled pepper
  • 2
    red chilli - chopped


Preheat oven to 200ºC.

Toss the onion, tomatoes, garlic, cumin and chilli in a roasting pan with a glug of oil and place on a baking tray.

Roast for 20 minutes.

Tip contents of tray into a large saucepan.

Add the lentils and stock and simmer until lentils are soft.

Blitz soup until smooth. Season to taste and serve.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


Read more on: soups  |  tomato  |  recipes

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