Lentil Tomato Soup

Name: Lentil Tomato Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1/4 cup olive oil (divided); 2 pounds heirloom tomatoes (or tomatoes of your choice); 1 large red peppers (halved, seeds removed); 1 large bulb of garlic; 2 medium white onions (quartered); 1/2 teaspoon salt; 1 teaspoon Italian seasoning; 1 teaspoon chipotle chili powder (or you can use regular chili powder); 1 teaspoon smoked paprika; 1 teaspoon turmeric; 1/8 teaspoon black pepper; 1 cup red lentils (rinsed and picked through for debris); 4 cups vegetable broth; 2 chipotle chili peppers in adobo sauce (chopped); freshly chopped parsley or cilantro (to garnish)

Lentil Tomato Soup is a comforting soup that mixes together sweet roasted red peppers, tomatoes and onions along with lentils and smoky chipotle chili powder. This soup is packed with flavor and makes a great freezer friendly meal.

Prep15 min
Cook50 min
Total1 hr 5 min
Makes6 servings
Calories248

Ingredients

6 servings

1/4 cup olive oil (divided)
2 pounds heirloom tomatoes (or tomatoes of your choice)
1 large red peppers (halved, seeds removed)
1 large bulb of garlic
2 medium white onions (quartered)
1/2 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon chipotle chili powder (or you can use regular chili powder)
1 teaspoon smoked paprika
1 teaspoon turmeric
1/8 teaspoon black pepper
1 cup red lentils (rinsed and picked through for debris)
4 cups vegetable broth
2 chipotle chili peppers in adobo sauce (chopped)
freshly chopped parsley or cilantro (to garnish)

Method

1
Preheat your oven to 425 degrees F and line a large baking sheet, or two medium baking sheets with parchment paper. Half the red peppers, and face them skin side up on the baking sheet. Quarter the onions and tomatoes and add them to the sheet as well.
2
Mix all of the seasonings together in a small bowl. Drizzle the 2 tablespoons olive oil over the vegetables, and add half of the seasoning blend. Coat the vegetables well.
3
Slice about ½” off of the head of the garlic bulb to expose the cloves. Place the bulb in aluminum foil and drizzle with 1 tablespoon olive oil.
4
Place the baking sheet in the oven for 35 minutes, or until you start to see the skin of the bell pepper begin to char. Remove the vegetables from the oven.
5
Heat a large Dutch oven or pot on medium heat. Once warmed, add 1 tablespoon olive oil and the remaining seasoning blend to toast for about a minute.
6
Add the rinsed lentils and 4 cups of vegetable broth. Squeeze the garlic cloves out of the bulb, and add the remaining roasted vegetables to the pot. Stir everything together and bring the soup to a boil, then reduce the heat, cover with a lid, and simmer for 15 minutes or until the lentils are soft.
7
Once complete, use an immersion blender to purée the soup. If you don’t have an immersion blender, let the soup cool for about 10-15 minutes before adding it to a high speed blender to purée in batches. If you desire a thinner soup, add some extra broth. Garnish with fresh cilantro or parsley and a dollop of Greek yogurt.

Notes

Puree the soup – I puree the soup to smooth using a stick blender. If the soup is very thick you can add some extra vegetable broth to thin the soup down to the desired consistency. Leftovers – Once cooked and cooled, store leftover soup in the refrigerator for up to 5 days. Freeze – Once cooked and cooled, store the soup in an airtight container in the freezer for up to 3 months.