Roasted Tomato & Red Lentil Soup with Avocado Cream

Try this delicious and nutritious Roasted Tomato & Red Lentil Soup with Avocado Cream.


For Tomatoes:

  • 1kg (2lb) ripe tomatoes
  • 200g (7oz) sweet cherry tomatoes
  • 1 red bell pepper
  • 1 red onion
  • 4 garlic cloves
  • 1-2 tbs olive oil
  • 2 cups vegetable stock
  • 2 cups water
  • ¾ cup red lentils
  • 4 tbs balsamic vinegar

For Avocado Cream:

  • 1 large ripe avocado
  • 1-2 tbs lemon juice (to taste)
  • 1-2 tsp olive oil

For Optional Garnish:

  • Pumpkin seeds or hemp hearts


  1. Pre-heat the oven to 200°C/390°F.
  2. Slice the tomatoes in half, peel and quarter the onion and quarter and deseed the bell pepper.
  3. Place the tomatoes, onions and bell pepper in a large baking dish along with the cherry tomatoes and whole unpeeled garlic cloves.
  4. Drizzle over a tablespoon or two of olive oil, balsamic vinegar, and season with salt flakes and pepper.
  5. Place in the pre-heated oven for 20 minutes until tomatoes are soft and juices running.
  6. Pick out the whole garlic cloves and allow these to cool enough to handle. Transfer everything else from the baking dish, including all the juices into a large soup pot.
  7. Add the stock, water and red lentils and bring to a simmer over a medium heat. Simmer, covered, for 25 minutes until lentils are nice and tender.
  8. Make the avocado cream by adding the avocado to a small food processor or blender and pulse until smooth with lemon juice to taste and a little drizzle or two of olive oil. Season with salt flakes and pepper and set aside in the fridge until you’re ready to serve.
  9. If you wish, garnish with pumpkin seeds or hemp hearts for an extra boost of protein or crunchy texture.


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