Roasted Tomato and Red Lentil Soup

Roasting cherry tomatoes concentrates their flavor before they join red lentils in a gently spiced soup. The lentils soften as they simmer, giving the broth body without a separate thickener. Blend the soup smooth or leave it slightly textured, then finish with lemon. Serve it with toast or a simple cheese sandwich.

Serves: 4
Prep: 15 minutes
Cook: 40 minutes

Ingredients

• 1 1/2 pounds cherry or grape tomatoes
• 2 tablespoons olive oil, divided
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 cup red lentils, rinsed and picked over
• 4 cups vegetable broth or water
• 1/2 teaspoon fine salt, plus more to taste
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley, to finish
• Plain yogurt or toasted bread, to serve

Method

1. Heat the oven to 425°F. Toss the tomatoes with 1 tablespoon olive oil and spread them on a rimmed baking sheet. Roast for 20 minutes, until collapsed and lightly browned.
2. While the tomatoes roast, warm the remaining oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes, stirring, until softened.
3. Add the garlic, cumin, and smoked paprika. Stir for 30 seconds, then add the lentils, broth, salt, and roasted tomatoes with their juices.
4. Bring to a boil, reduce the heat, and simmer uncovered for 18 to 22 minutes, stirring occasionally, until the lentils are soft.
5. Blend with an immersion blender until smooth, or leave some texture. Stir in the lemon juice, taste, and adjust the salt.
6. Ladle into bowls and finish with parsley and yogurt if desired.

Variations

Use a 14-ounce can of diced tomatoes if fresh cherry tomatoes are unavailable; add them with the broth and skip the roasting step. Add a small diced carrot with the onion, or use a pinch of chili flakes for heat.

Storage and reheating

Cool the soup promptly and refrigerate in a covered container for up to 4 days. Reheat in a saucepan over medium-low heat, stirring until steaming; add water or broth if it thickens. Freeze cooled soup in portions if you want to keep it longer.

For a small-kitchen meal routine, see meal planning with limited kitchen space and the pantry-first meal planning guide. Add soup ingredients to the Lucru Home grocery list as you plan the week.