I didn't measure anything, so this is a bit loose....
2.5 lbs tomatoes, roughly chopped with skins and seeds left on
3-4 peppers, deseeded and roughly chopped
1 bulb of garlic, trimmed and skinned, but cloves left whole
2 chillis
rosemary sprigs
red wine vinegar
olive oil
fresh basil
prob about 100ml orange juice
cooked lentils (maybe a cupful)
put tomatoes, peppers, garlic, chillis and rosemary in roasting tin. glug on some olive oil and mix.
roast for about 1hr GM5/200C until the veg is soft and there's liquid in the pan.
Leave to cool. Add in lots of fresh basil, the juice (this was a bit of a random moment of inspiration, but it seems to work!) and vinegar and whizz up, but not to a smooth puree (I like my soups rustic). Add the lentils and mix. Add a little water if it's too thick.
I tend to make my soups thick, freeze them in ice cube trays and when I use them I add more water as it saves on freezer space!
Kathy
Quote:
I didn't measure anything, so this is a bit loose....
That made me laugh Aqui, it's sounds just like my cooking!
Sounds yummy so I'll probably make that tomorrow after I've been to buy more veg.
Aqui
might be best to use less garlic as it is rather garlicky!
