Roasted Veggie and Tomato Lentil Soup Recipe
Prep Time:
10 minutes
Cook Time:
40 minutes
Servings:
6 servings
Ingredients
  • 6 cups grape tomatoes
  • 1 yellow onion, diced
  • 3 carrots, peeled and chopped
  • 2 stalks celery, diced
  • 4 cloves garlic, skins left on
  • ¼ teaspoon black pepper
  • 1 teaspoon salt, divided
  • 4 cups vegetable broth
  • 1 teaspoon chopped fresh rosemary
  • 1 sprig fresh thyme
  • 1 tablespoon fresh oregano leaves
  • 1 ¼ cups brown lentils
  • ½ teaspoon dried basil
  • ¼ teaspoon red chile flakes
  • 2 cups chopped Tuscan kale, chopped and stems removed
  • Juice of ½ lemon
  • ¼ cup chopped fresh Italian parsley
Directions
  1. Preheat oven to 400 F.
  2. Spread tomatoes on one side of a baking sheet and add onion, carrots, celery, and garlic on the other half.
  3. Spritz vegetables with avocado oil cooking spray, season with black pepper and ½ teaspoon salt, and toss to combine. Roast for 30 minutes.
  4. Meanwhile, add broth, rosemary, thyme, oregano, and lentils to a large pot. Bring to a boil, then simmer for 20-30 minutes or until lentils are tender.
  5. Transfer roasted tomatoes to a blender and blend until smooth.
  6. When the lentils are done, remove the thyme sprigs and add the blended tomatoes and roasted onion, carrot, and celery to the pot.
  7. Squeeze the roasted garlic into the pot.
  8. Add the remaining ½ teaspoon salt, basil, red chile flakes, and chopped kale. Simmer for 10 minutes
  9. Stir in the lemon juice.
  10. Garnish soup with fresh parsley and serve hot.