1. Cut tomatoes in half, peel and halve onions, halve peppers and deseed and take off stalk. 2. Place above into roasting tray and place slices of garlic onto each piece of vegetable, sprinkle with olive and salt. 3. Roast in medium oven for 30 - 40 mins until vegetables are slightly browned and tomatoes are very soft. 4. Meanwhile sweat diced onion and celery in butter in a heavy pan for 5 minutes. 5. Add nigella seeds, chilli pepper and cardamon, stir well and add chicken stock, then add lentils. 6. Bring to a boil and then simmer, covered. 7. When roasted vegetables are ready add contents of the roasting pan with juices to the soup pan and stir well. 8. Simmer for 20 mins then season to taste with fresh black pepper and salt. 9. Blend with a stick blender or in a processor, soup should retain a rough consistency but not big lumps.Add more water if necessary and reheat. 10. Serve with a drizzle of good olive oil on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
