Lentil Soup with Roasted Tomatoes & Peppers Recipe

  • 4 Roma tomatoes
  • 3/4 cup olive oil, divided
  • Kosher salt
  • Freshly ground pepper
  • 10 cloves garlic
  • 1 yellow onion, diced (medium)
  • 2 red peppers, diced
  • 1 stalk celery, diced
  • 1 1/2 tablespoons ground cumin
  • 1 1/2 tablespoons ground coriander seeds
  • 1 1/2 cups lentils
  • 8 cups chicken or vegetable stock
  • 1 tablespoon Italian parsley, chopped
  • 1 teaspoon fresh thyme, chopped
Preheat oven to 400. Line a rimmed baking sheet with parchment paper. Wash and core the tomatoes; then cut them into 12 pieces each. Combine chopped tomatoes and 1/4 cup of the olive oil in a bowl and toss together. Pour tomatoes onto the prepared baking sheet and spread into an even layer. Season with salt and pepper and roast on center rack of oven for about 15 minutes. Set aside. Place 7 of the garlic cloves and another 1/4 cup of the olive oil in a small saucepan. Bring to a simmer over low heat and cook until cloves are tender, approximately 15 minutes. Swirl pan occasionally to keep the cloves from sticking to the pan. Transfer cooked garlic to a small bowl and mash into a paste. Set aside. Pour remaining 1/4 cup of the olive oil into a large heavy-bottomed soup pot. Add diced onion, red bell peppers and celery. Cover pot and cook for 15 minutes over medium-low heat to sweat the vegetables, stirring occasionally. Finely dice the 3 remaining garlic cloves and add to the soup pot along with the cumin and coriander to taste. Continue cooking for 1 minute. Add roasted tomatoes, mashed garlic, lentils and 8 cups of the chicken stock. Bring to a simmer. Cook soup for 45 to 50 minutes or until lentils are tender, adding more stock if needed. Before serving, add parsley and thyme and season with salt and pepper.
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