Roasted Tomato and Lentil Soup

Summary

Want to embark on a culinary journey that’s both savory and health-packed? Let’s dive right into a Roasted Tomato and Lentil Soup. This isn’t just another soup; it’s an embrace in a bowl, combining the rustic charm of roasted tomatoes with the heartiness of lentils. Ready to swirl your spoon in?

Ingredients

• Fresh tomatoes: 6 large ones (about 2 lbs or 907g)
• Dry green or brown lentils: 1 cup (240ml)
• Yellow onion: 1, finely chopped
• Fresh garlic cloves: 3, minced
• Olive oil: 2 tablespoons (30ml)
• Low-sodium vegetable broth: 4 cups (960ml)
• Ground cumin: 1 teaspoon (5ml)
• Dried basil: 1 teaspoon (5ml)
• Salt: ½ teaspoon or to taste
• Black pepper: ¼ teaspoon or to taste
• Fresh parsley: 2 tablespoons (30ml) for garnishing, finely chopped

Time: Preparation – 20 minutes; Cooking – 45 minutes

Serves: 4

Nutritional Facts (Per Serving)

• Calories: 220
• Protein: 12g
• Carbohydrates: 38g
• Dietary Fiber: 12g
• Sugars: 6g
• Fat: 3.5g
• Sodium: 280mg

Your Step-by-Step Guide to Roasted Tomato and Lentil Soup

1. Preheat your oven to 400°F (200°C).
2. Wash and slice the tomatoes in half, laying them on a baking tray.
3. Drizzle one tablespoon of olive oil over the tomatoes.
4. Sprinkle a pinch of salt and pepper over them.
5. Roast these tomatoes in the oven for 20 minutes until they’re soft and slightly charred.
6. While the tomatoes are roasting, rinse the lentils under cold water.
7. Take a large pot, and heat the remaining olive oil over medium heat.
8. Toss in the chopped onions, stirring until they’re translucent.
9. Mix in minced garlic, cumin, and basil.
10. Once the aroma fills the kitchen, add the lentils to the pot.
11. Pour in the vegetable broth, followed by roasted tomatoes.
12. Bring the mixture to a boil, then reduce the heat and let it simmer for 25 minutes.
13. After ensuring the lentils are tender, remove the pot from the heat.
14. With an immersion blender, blend until your Roasted Tomato and Lentil Soup is smooth.
15. Taste and adjust the seasonings if needed.
16. Pour into bowls and garnish with fresh parsley.

Tips to Elevate Your Soup Game

1. Roasting tomatoes brings out their natural sweetness. Don’t rush this step.
2. Always rinse lentils to remove any dust or impurities.
3. Adjust broth quantity if you prefer a thinner or thicker consistency.
4. Fresh basil can be a great substitute for dried. Use it during garnishing for added aroma.

Serving and Enjoying Your Masterpiece

Your Roasted Tomato and Lentil Soup is versatile and can be paired with a slice of crusty bread or a side salad. If you’re feeling fancy, a sprinkle of grated parmesan or a dollop of sour cream can elevate the flavor even more. Best enjoyed hot, this soup also makes a comforting warm lunch on chilly days. And remember, good food is a journey, not a destination. So, indulge in every spoonful, every flavor, and let this soup whisk you away on a culinary adventure.

Basking in the wholesome goodness of a bowl packed with nutrients, you’ll realize that food can be more than sustenance. AH7 community, every meal, especially something as heartwarming as a Roasted Tomato and Lentil Soup, can be a narrative, a story of ingredients coming together, singing in harmony. Here’s to many more flavorful tales!

Roasted Tomato and Lentil Soup

Want to embark on a culinary journey that’s both savory and health-packed? Let’s dive right into a Roasted Tomato and Lentil Soup. This isn’t just another soup; it’s an embrace in a bowl, combining the rustic charm of roasted tomatoes with the heartiness of lentils. Ready to swirl your spoon in?

5 from 1 vote

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Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Nutritions

Nutrition Facts

Roasted Tomato and Lentil Soup

Amount per Serving

Calories

220

% Daily Value*

Fat

 

3.5

g

5

%

Sodium

 

280

mg

12

%

Carbohydrates

 

38

g

13

%

Fiber

 

12

g

50

%

Sugar

 

6

g

7

%

Protein

 

12

g

24

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Fresh tomatoes: 6 large ones about 2 lbs or 907g
• Dry green or brown lentils: 1 cup 240ml
• Yellow onion: 1 finely chopped
• Fresh garlic cloves: 3 minced
• Olive oil: 2 tablespoons 30ml
• Low-sodium vegetable broth: 4 cups 960ml
• Ground cumin: 1 teaspoon 5ml
• Dried basil: 1 teaspoon 5ml
• Salt: ½ teaspoon or to taste
• Black pepper: ¼ teaspoon or to taste
• Fresh parsley: 2 tablespoons 30ml for garnishing, finely chopped

Instructions

• Preheat your oven to 400°F (200°C).
• Wash and slice the tomatoes in half, laying them on a baking tray.
• Drizzle one tablespoon of olive oil over the tomatoes.
• Sprinkle a pinch of salt and pepper over them.
• Roast these tomatoes in the oven for 20 minutes until they’re soft and slightly charred.
• While the tomatoes are roasting, rinse the lentils under cold water.
• Take a large pot, heat the remaining olive oil over medium heat.
• Toss in the chopped onions, stirring until they’re translucent.
• Mix in minced garlic, cumin, and basil.
• Once the aroma fills the kitchen, add the lentils to the pot.
• Pour in the vegetable broth, followed by roasted tomatoes.
• Bring the mixture to a boil, then reduce the heat and let it simmer for 25 minutes.
• After ensuring the lentils are tender, remove the pot from the heat.
• With an immersion blender, blend until your Roasted Tomato and Lentil Soup is smooth.
• Taste and adjust the seasonings if needed.
• Pour into bowls and garnish with fresh parsley.

Notes

Roasting tomatoes brings out their natural sweetness. Don’t rush this step.
Always rinse lentils to remove any dust or impurities.
Adjust broth quantity if you prefer a thinner or thicker consistency.
Fresh basil can be a great substitute for dried. Use it during garnishing for added aroma.

Your Roasted Tomato and Lentil Soup is versatile and can be paired with a slice of crusty bread or a side salad. If you’re feeling fancy, a sprinkle of grated parmesan or a dollop of sour cream can elevate the flavor even more. Best enjoyed hot, this soup also makes a comforting warm lunch on chilly days. And remember, good food is a journey, not a destination. So, indulge in every spoonful, every flavor, and let this soup whisk you away on a culinary adventure.