Ingredients (6 servings)
1.5kg ripe tomatoes, halved lengthways
1 tablespoon balsamic vinegar
¼ cup olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tablespoons tomato paste
6 cups Chicken Stock
1½ teaspoons brown sugar
400ml can brown lentils, drained, rinsed
2 tablespoons basil leaves, finely chopped
½ cup Greek Style Yogurt
Preheat oven to 220°C. Line 2 baking trays with baking paper. Arrange tomatoes, cut side up, on trays. Drizzle with vinegar and 2 tablespoons oil. Season with salt and pepper. Roast tomatoes for 10 minutes. Swap trays over in oven and roast for a further 10 to 15 minutes or until tender. Transfer to a food processor. Process until smooth.
Heat remaining oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 2 to 3 minutes or until onion is soft. Add tomato paste and cook for 1 minute. Add stock, sugar and roast tomato mixture. Cover and bring to the boil.
Reduce heat to medium. Simmer, uncovered, for 15 minutes. Stir in lentils and simmer for 5 minutes or until heated through. Season with salt and pepper.
Combine basil and yoghurt in a bowl. Ladle soup into warmed bowls. Top with a dollop of basil yoghurt. Serve.