Spiced Lentil and Roasted Vegetable Soup

Recipe by lindseylcw
READY IN: 24hrs 20mins




  • 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.