Red Lentil and Roasted Tomato Soup
What better way to warm yourself on these cold winter days than with a hearty soup. Red Lentil and Roasted Tomato Soup totally fits the bill. It's full of healthy ingredients, easy to make, and amazingly delicious!
Ingredients
- 28 ounce can whole tomatoes, drained with juice reserved
- 1 Tablespoon plus 1 teaspoon light brown sugar divided
- 2 Tablespoons olive oil
- 1 medium onion chopped (about 1-½ cups)
- ¾ cup finely chopped celery about 2 stalks
- ¾ cup finely chopped carrots 1 large carrot
- 1 pound (16 ounces) red lentils, rinsed and drained
- 2 quarts (64 ounces) chicken broth (See Tip 1)
- 2 teaspoons Kosher salt
- ½ teaspoon ground cumin toasted
- ½ teaspoon ground coriander toasted
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 450°F. Line a rimmed baking sheet with non-stick aluminum foil. Drain tomatoes, reserving the juice. Seed tomatoes, pat dry with paper towels and spread in a single layer on the foil. Sprinkle evenly with 2 teaspoons of brown sugar. Bake until all liquid has evaporated and the tomatoes begin to color, about 20 minutes. Remove from oven; let the tomatoes cool slightly.
- Heat olive oil in Dutch oven over medium heat. Add onion, carrots, and celery; cook, until tender, about 10 minutes.
- Add roasted tomatoes, lentils, chicken broth, reserved tomato juice, salt, cumin, coriander, pepper, and remaining 2 teaspoons of brown sugar.
- Bring to a boil over high heat. If scum develops, skim off and discard. Lower heat to low; cover and cook until lentils are tender, about 50 minutes.
- If desired, purée to preferred consistency with a stick blender.
- Serve.
- Yield: 6 to 8 servings.
Tips/Notes
- To make this vegetarian, substitute vegetable broth for the chicken broth.
Nutrition
Calories: 304kcalCarbohydrates: 45gProtein: 20gFat: 5gSaturated Fat: 1gSodium: 814mgPotassium: 1014mgFiber: 19gSugar: 6gVitamin A: 2185IUVitamin C: 13.8mgCalcium: 83mgIron: 5.9mg
Tried this recipe? Add me to Google's Preferred Sources above.
