Spiced Lentil and Roasted Vegetable Soup
- Reviews 3
Ready In: 24 hrs 20 mins
Serves: 6-8
Ingredients
- 6 large tomatoes
- 4 medium onions
- 2 red bell peppers
- 4 garlic cloves, peeled and sliced
- 2 tablespoons olive oil
Main soup
- 1 large onion, diced
- 1 tablespoon butter
- 1⁄2 cup red lentil
- 1 stalk celery, diced
- 2 tablespoons nigella seeds (black onion)
- 2 cardamom pods
- 1 teaspoon dried chili
- 1 pint chicken stock
Directions
- Cut tomatoes in half, peel and halve onions, halve peppers and deseed and take off stalk.
- Place above into roasting tray and place slices of garlic onto each piece of vegetable, sprinkle with olive and salt.
- Roast in medium oven for 30 - 40 mins until vegetables are slightly browned and tomatoes are very soft.
- Meanwhile sweat diced onion and celery in butter in a heavy pan for 5 minutes.
- Add nigella seeds, chilli pepper and cardamon, stir well and add chicken stock, then add lentils.
- Bring to a boil and then simmer, covered.
- When roasted vegetables are ready add contents of the roasting pan with juices to the soup pan and stir well.
- Simmer for 20 mins then season to taste with fresh black pepper and salt.
- Blend with a stick blender or in a processor, soup should retain a rough consistency but not big lumps.Add more water if necessary and reheat.
- Serve with a drizzle of good olive oil on top.
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