Roasted Red Pepper Tomato Lentil Soup

Edit

Servings: 4 Prep: 40 min Cook: 10 min Dairy Free Gluten Free Mediterranean Pescetarian Vegan Vegetarian Blender Freezable Homestyle Oven Soup: Hot Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Parchment Paper, Tomatoes, Red Bell Peppers, Yellow Onions, Italian Seasoning, Extra Virgin Olive Oil, Red Lentils, Dried Basil

Ingredients

For the roasted vegetables:

parchment paper ⚠

12 tomatoes ⚠

8 red bell peppers ⚠

2 yellow onions ⚠

8 cloves garlic

2 teaspoons Italian seasoning

4 teaspoons extra virgin olive oil ⚠

¼ teaspoon sea salt

¼ teaspoon ground black pepper

For the soup:

1 cup red lentils ⚠

3 cups water

4 cups vegetable broth

4 teaspoons Italian seasoning

1 teaspoon sea salt

¼ teaspoon ground black pepper

2 teaspoons dried basil ⚠

Instructions

1. For the roasted vegetables: Preheat oven to 400F. Line two baking sheets (per 4 servings) with parchment paper.

2. Cut tomatoes into quarters if small, and eighths if large. Deseed and cut bell peppers into similar sized pieces as tomatoes. Peel and quarter onions. Peel garlic cloves.

3. Place tomatoes, onion, red peppers, and garlic cloves onto baking sheets. Toss them with Italian seasoning, oil, salt, and pepper.

4. Place both trays into oven and bake for18 minutes.

5. For the soup: While vegetables are roasting, pour lentils and water into a medium sized saucepan.

6. Bring to a boil, reduce heat to a simmer, cover with a lid, and simmer gently for 15 minutes.

7. Once vegetables have roasted, remove from oven and place into a large blender. Save a few whole pieces of roasted vegetables for garnishing the soup later.

8. Add in vegetable broth and cooked lentils, and blend until smooth.

9. Pour blended soup into a large stockpot and bring to a boil. Add in Italian seasoning, salt, pepper and dried basil. Let soup simmer for 5 minutes.