"This plant-based soup is filled with protein and fiber in every satisfying sip. Coming together in less than an hour, it will easily become one of your staple soups for winter. The recipe utilizes tomatoes, garlic, onions, carrots, and celery, which are among the best vegetables to roast in the oven. These are paired with hearty brown lentils that tend to retain their shape better than other, creamier varieties, providing a more unique and pleasing texture to the soup."
"With a base of vegetable broth, a combination of dried and fresh herbs, and veggies that have been gently tenderized in a hot oven, this soup is a crave-worthy winter favorite. The most effort required is to prepare a sheet pan to roast the tomatoes and root veggies in the oven while simmering your dried lentils and seasoning to perfection. The texture is further enhanced by pureeing the roasted tomatoes before adding to the soup and serving each bowl with a sprinkling of chopped fresh parsley on top."
The soup combines roasted tomatoes, garlic, onions, carrots, and celery with hearty brown lentils and vegetable broth to create a plant-based, protein- and fiber-rich meal. Roasting the vegetables concentrates sweetness and tenderizes them for added depth and texture. Brown lentils retain their shape, offering a pleasing contrast to creamier varieties. The broth is seasoned with dried and fresh herbs such as oregano, rosemary, and thyme, plus red chile flakes for adjustable heat. Roasted tomatoes are pureed before being added to the pot, and each bowl is finished with chopped fresh parsley. The dish cooks in under an hour.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]