Tomato, roasted garlic and lentil soup

Serves: 2 Prepare & Cook:


  • 5 garlic cloves
  • 2 tbsp olive oil, plus extra to serve
  • 200g Jersey Royal potatoes, cut into small cubes
  • ¾ bunch sage, leaves picked and roughly chopped, plus extra leaves to garnish
  • 600g basic tomato sauce
  • 100g masoor dal lentils, rinsed
  • 500ml vegetable stock
  • 1 x 125g mozzarella ball, roughly torn
  • spinneysFOOD Everyday Wholemeal Bread, to serve (optional)


  1. Preheat the oven to 200°C, gas mark 6. Put the garlic on a sheet of foil, drizzle with 1 tbsp oil and wrap tightly. Roast for 25 minutes, until really soft. Leave to cool, then squeeze the flesh from the skins. Roughly chop and set aside.
  2. Set a large saucepan with the remaining oil over a medium heat. Cook the potatoes for 5 minutes, stirring occasionally. Stir in the chopped sage, tomato sauce and roasted garlic.
  3. Add the lentils and stock. Bring to the boil, reduce to a simmer, then cover with a lid. Cook for 30 minutes, stirring occasionally, until the potatoes and lentils are tender.
  4. Transfer to a blender and blitz until smooth, adding a splash of hot water to loosen if needed. Season.
  5. Pour the soup into two warm bowls and top with mozzarella and a drizzle of olive oil. Garnish with the sage leaves and serve bread on the side, if you like.

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