Red Lentil and Roasted Tomato Soup

5 from 3 votes

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!

Prep Time15

Cook Time50

Total Time1 5

Course: Soup

Cuisine: American

Servings: 8servings

Calories: 304kcal

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.

Notes

To make this vegetarian, substitute vegetable broth for the chicken broth.

Nutrition