Black Lentil and Roasted Tomato Soup

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Servings: 4 Prep: 15 min Cook: 25 min Dairy Free GAPS Gluten Free Entree Soup Oven Simple Soup: Hot Added 7 months ago Updated 7 months ago

Missing nutrition data for: Carrots

Ingredients

10 ounces cherry tomatoes

3 tablespoons extra virgin olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

¾ teaspoon sea salt, plus more to taste

1 onion

2 stalks celery

2 large carrots ⚠

2 cups black lentils

6 cups chicken broth

1 bay leaf

1 ½ teaspoons red pepper flakes

1 tablespoon fresh marjoram

¼ teaspoon ground black pepper, plus more for tomatoes

Instructions

1. Heat oven to 425F. Place the tomatoes on a baking sheet, in a single layer.

2. Toss with olive oil, oregano, basil, thyme, sea salt, and a few grinds of freshly ground pepper.

3. Roast for oven for about 25 - 40 minutes depending on the size of the tomatoes. When they are wrinkled and a bit charred, remove from oven and set aside.

4. While tomatoes are roasting, peel and dice onion, celery, and carrots. Rinse lentils.

5. Place lentils, onion, celery, carrot and chicken broth into a large soup pot.

6. Cover with broth and bring to a boil. Add in bay leaf, red pepper flakes, and marjoram.

7. Reduce heat to a simmer and cover, until lentils and veggies are soft - about 20 minutes.

8. Add in the roasted tomatoes. Adjust seasoning with salt & pepper and serve.

Per serving incomplete

9004

Cal

75g

Carbs

972g

Fat

104g

Protein

Carbs 3%

Fat 92%

Protein 4%