Oh Too Easy Roasted Carrot, Tomato and Lentil Soup

by zesty on September 7, 2013 · 6 comments

Warm me up.

Ignore the damp weather outside.

Use left over shriveled tomatoes, carrots and a can of lentils.

Add some love and time.  Blend until smooth.

Savor the flavor.

That is what I did last night and delivered a hearty soup on a cold damp evening.  Sometimes we think soups are intimidating, time consuming, and overly complicated.  I’m here today to tell you the opposite.

Soups are dead easy and have no rules.  Just create whatever flavors you want, whatever consistency you want, and then go for it.  Don’t get all caught up in the hype of soup building.  I whipped this together in 34 minutes last night.  I know, I know kind of annoying that I didn’t round up to 35 minutes, but I wanted to show you that soup can be easy even when it’s not from a can!

fire-roasted-tomato-soup

Here are the rough details on how this came together.

Ingredients

  • 1 Tbsp. Olive oil
  • 3 Large carrots, peeled and chopped
  • 1 Pint of over ripe tomatoes
  • 1 Onion, chopped
  • 1 15 oz. can of lentils
  • 1 15 0z. can of tomatoes
  • 2 Cups water
  • 1 Tbsp. Coriander
  • 1 Tbsp. Oregano
  • 1 Tbsp. Paprika
  • Fresh basil for garnish
  • Salt and pepper

Method

  1. Preheat oven to 450 degrees F.  Line a baking sheet with parchment paper and throw on carrots, onion and ripe tomatoes.  Drizzle with 1/2 Tbsp. olive oil, salt and pepper.  Combine with your hands to coat and toss in oven.
  2. Let roast for 20 minutes or so until soft and charred around the edges.
  3. On the stove top, prepare a deep pot over medium heat and add remaining olive oil.   Slide in vegetables from the oven and stir.  Toss in canned tomatoes and lentils and all the spices.
  4. Let cook for 5 minutes.  Add two cups of water and stir.  Bring to a simmer and let go for another 7 minutes.
  5. Using a large ladle, spoon soup mixture into blender carefully and blend until smooth.
  6. Season with salt and pepper to taste. Top with fresh chopped basil.
  7. Enjoy!

Zesty Tip:  Use water or cream in this instance to get the soup to your desired consistency.  If you like a thinner more refined soup add more water.  If you like a rich creamy soup you can add cream.  Last night, I simply left the soup somewhat thick and rustic but with no lumps.

Have a super Wednesday and stay tuned for another smoothie on Friday.

Take care

zesty

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{ 6 comments… read them below or add one }

1 angela@spinachtiger

Carrots and lentils is a homey combination for weather in the 40′s in May in Nashville. I have some sprouted lentils and carrots in the fridge and I’m going for it.

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2 Marianne

This sounds like the perfect fall meal, be it lunch or dinner. Yum!

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3 Amy

This sounds great for fall in Moncton!

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4 Denise

Someone just told me about your blog and also “Cooking With Mr. C.” on Facebook. I will check your blog out. Denise

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5 Hannah

Mmm nothing is better on a rainy day than a warm tomato soup, now I’m just waiting for a rainy day so I can try out this recipe :)

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6 Beth @ www.mealsalone.com

“Gallant not only offers a wide-range of achievable recipes, he also provides informative cooking techniques and advice from how to buy beef to the best knives.” is what got me here, was on the PBS food feature site. This describes my approach to my new blog. It really is wonderful to meet a fellow blogger with the same philosophies and approach. Good luck to you, really, and stop by my blog.:)

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