Snow is on the ground again here in Scotland. The Winter does not seem to want to let go it's icy grip. On the bright side, we are gaining a few minutes of daylight every day, so it doesn't seem so dismal. My one complaint is that it is absolutely baltic at work. It is hard to use a computer when your fingers are stiff with the cold.

So, it is soup time again!

Tomato, Lentil and Coriander Soup

























Tomato, Lentil & Coriander Soup

Ingredients

6 ripe tomatoes, halved
2 red onions, quartered
2 cloves of garlic, left in papery skin
1 cup red lentils
2 cups vegetable stock
1 handful of coriander, chopped
2 tbsp lemon juice
salt and freshly ground pepper to taste

1. Preheat the oven to 200C/400F/Gas 6. Place the tomatoes, onions and garlic in a roasting tray, mix with the olive oil and season. Roast the vegetables for 20 - 30 minutes until the vegetables are starting to brown at the edges. 
2. Remove from the oven and leave to cool for a few minutes before removing the skin from the garlic. 
3. Whizz up the vegetables in a blender and add to your soup pot, along with the stock and lentils. Cook your soup for 15-20 minutes until the lentils are tender, then add the lemon juice and coriander and taste for seasoning.

Serves 4

Here are a few snowy pictures from our walk in Den of Alyth.

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