Roasted Tomatoes and Lentil Soup

Processed with MOLDIV

Nothing says summer like tomatoes, and nothing says clean out the pantry like a dusty canister of lentils. Therefore, on this beautiful rainy summer- fall feeling  day, I decided to tackle both. Bon Appétit.

  • 6 vine ripened tomatoes
  • 1 C lentils
  • 4 garlic cloves
  • 1 red bell pepper
  • 1 bay leaf
  • 3 small carrots
  • Pinch of scotch Bonnet pepper
  • 2 bunches roasted scallions
  • Vegetable oil
  • Sea Salt & black pepper
  • 4 C chicken stock

Preparation: Preheat your oven to 400. Put the tomatoes, scallions, and bell pepper in a roasting pan and drizzle with oil and salt. Roast until charred. In food processor pulse garlic, scotch bonnets, and carrots (this is your mirepoix). Set aside. When vegetables are charred, transfer the vegetables to a food processor and blend until smooth. Pour the mixture into a Dutch oven along with your mirepoix and seasonings. Cook until fragrant- three to five minutes. Add the lentils, bay leaf, and stock and boil, then reduce heat to low and simmer, stirring frequently until the lentils are tender.  No need to blend this as the lentils will almost dissolve.

 

Processed with MOLDIV

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