Lentil Roasted Garlic Soup
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | ~1 hour |
| Source | The Daily Soup Cookbook (pg 132) |
| Yield / serves | 12 cups |
| Rating | Delicious |
Ingredients
- 1 whole head of garlic
- 2 T olive oil
- 1 large Spanish onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 2 t dried rosemary
- 2 bay leaves
- 1 t kosher salt
- 1/2 t ground black pepper
- 1 lb French lentils, rinsed and picked over to remove debris
- 8 c vegetable stock, or mineral water
- 1 28-oz can whole tomatoes, drained and diced
- 3 T tomato paste
- 1 T balsamic vinegar
- 1 t minced fresh garlic
- 1/4 c chopped fresh Italian parsley
Preparation
Preheat the oven to 450°F. Wrap the whole head of garlic in foil and roast in the oven for 15 minutes, until tender. When cool enough to handle, remove the cloves from the skin and puree in a food processor or blender; set aside until ready to use.
Heat the oil in a large stockpot over medium heat. Add the onion, celery, and carrots and sweat for 4 minutes, until tender.
Add the rosemary, bay leaves, salt, and pepper and stir to coat the vegetables.
Add the lentils, stock, tomatoes, and tomato paste. Bring to a boil, reduce heat, partially cover, and simmer for 1 hour, until the lentils are tender.
Stir in the pureed roasted garlic, vinegar, and fresh garlic. Simmer for 2 minutes to heat through.
To serve, remove the bay leaves, ladle the soup into bowls, and top with chopped parsley.
