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Enjoy a warm, hearty bowl of Lentil and Roasted Tomato Soup, perfect for chilly days or when you need a comforting meal. This recipe combines the richness of lentils with the sweet, smoky flavor of roasted tomatoes, finished with a fresh basil drizzle for an herby touch.
Ingredients
- 1 cup dried green or brown lentils
- 4 large ripe tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh basil leaves for the drizzle
- 1 tablespoon balsamic vinegar (optional)
Preparation
Start by roasting the tomatoes to bring out their natural sweetness and smoky flavor. Preheat your oven to 400°F (200°C). Place the tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast for about 25 minutes until blistered and soft.
Meanwhile, rinse the lentils under cold water and set aside. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
Add the roasted tomatoes (including any juices), lentils, smoked paprika, salt, and pepper to the pot. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer uncovered for about 25-30 minutes, or until the lentils are tender.
Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches. Adjust seasoning as needed.
Making the Basil Drizzle
While the soup simmers, prepare the basil drizzle. Finely chop a handful of fresh basil leaves. Mix with a tablespoon of olive oil and a teaspoon of balsamic vinegar if desired. Set aside.
Serving
Pour the hot soup into bowls and drizzle with the basil mixture. Garnish with additional fresh basil leaves if desired. Serve with crusty bread for a complete, satisfying meal.