Roasted Tomato and Lentil Soup

Updated at: Mon, 12 Feb 2024 18:30:49 GMT

Step 1

Preheat oven to 425°F (220°C).

Step 2

Roast the Tomatoes: Toss diced tomatoes with 1 tablespoon olive oil and spread on a baking sheet. Roast for 15-20 minutes, or until softened and slightly caramelized.

Step 3

While the tomatoes roast, heat remaining olive oil in a saucepan over medium heat. Add onion and cook until softened, about 5 minutes.

Step 4

Add garlic and cook for another minute.

Step 5

Add roasted tomatoes, vegetable broth, lentils, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until lentils are tender.

Step 6

Serve hot, garnished with fresh herbs (optional).

Step 7

Tips:

Step 8

You can use any type of lentils you like, such as green or brown.

Step 9

If you don't have vegetable broth, you can use water and add 1 tablespoon of low-sodium soy sauce.

Step 10

For a thicker soup, mash some of the lentils against the side of the pot with a fork.

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Dry

Under 30 minutes