Roasted Tomato & Red Lentil Soup with Za’atar Buttered Bread
A thick, gently spiced red lentil soup with roasted tomatoes and a lemony finish, served with quick za’atar butter dunking bread.
- 120 g red lentils
- 400 g tinned chopped tomatoes
- 120 g onion
- 2½ cloves garlic
- 100 g carrot
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 700 ml vegetable stock
- 1 pc lemon
- 1 tbsp za'atar
- 20 g unsalted butter
- 200 g baguette
- 10 g fresh coriander
- 1 tbsp olive oil
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 220°C. Halve the onion and roughly chop the carrot; scatter both on a baking tray with 1 tbsp olive oil, roast for 15 minutes until starting to caramelise.
- Step 2
While the veg roasts, mince the garlic. Rinse the red lentils quickly under cold water.
- Step 3
Add the roasted onion and carrot to a saucepan with garlic, cumin and smoked paprika; stir-fry for 30–60 seconds until fragrant.
- Step 4
Pour in the chopped tomatoes and vegetable stock. Add the lentils and bring to a simmer; cook 20 minutes, stirring occasionally, until thick and the lentils are soft.
- Step 5
Blend the soup until mostly smooth (leave a little texture if you like), then return to a gentle heat. Season with salt and black pepper to taste and squeeze in lemon juice to brighten.
- Step 6
Slice the baguette and toast lightly in the oven for 6–8 minutes. Mix softened butter with za’atar and spread on the hot toast.
- Step 7
Serve soup hot with chopped coriander on top and the za’atar buttered bread for dunking.
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