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Hearty Roasted Veggie & Spiced Lentil Soup Recipe

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Ingredients

Adjust Servings:
6 large tomatoes
4 medium onions
2 red bell peppers
4 garlic cloves, peeled and sliced
2 tablespoons olive oil
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

Nutritional information

229.4
Calories
74 g
Calories From Fat
8.3 g
Total Fat
2.3 g
Saturated Fat
7.5 mg
Cholesterol
147.9 mg
Sodium
32.7 g
Carbs
6.3 g
Dietary Fiber
12.1 g
Sugars
9.1 g
Protein
323g
Serving Size

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Hearty Roasted Veggie & Spiced Lentil Soup Recipe

Features:
    Cuisine:

    I can understand why this made it into someone's best of 2009 cookbook, it was super! The roasted vegetables lend such a punch of flavor to it. I subbed cumin and mustard seeds for the nigella and used much less chili. The temperature is missing from step 3, so I roasted at 375 (I think 425 might have been better though). Yum!

    • 1480 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Spiced Lentil and Roasted Vegetable Soup, This is a really thick comforting lentil and tomato soup with a bit of added interest Great way to use up the veg left in the fridge at the end of the week The tomatoes can be soft and not the freshest but need to be tasty , I can understand why this made it into someone’s best of 2009 cookbook, it was super! The roasted vegetables lend such a punch of flavor to it I subbed cumin and mustard seeds for the nigella and used much less chili The temperature is missing from step 3, so I roasted at 375 (I think 425 might have been better though) Yum!, Absolutely exquisite soup! The flavours are lovely and fresh – roasting the vegetables mellows out the veg very nicely, and the nigella seed is a wonderful addition! used recipe #359988, as I’m a vegetarian, and it was excellent Thanks for sharing this beautiful recipe! Made for Zaar Newest Tag


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    Steps

    1
    Done

    Cut Tomatoes in Half, Peel and Halve Onions, Halve Peppers and Deseed and Take Off Stalk.

    2
    Done

    Place Above Into Roasting Tray and Place Slices of Garlic Onto Each Piece of Vegetable, Sprinkle With Olive and Salt.

    3
    Done

    Roast in Medium Oven For 30 - 40 Mins Until Vegetables Are Slightly Browned and Tomatoes Are Very Soft.

    4
    Done

    Meanwhile Sweat Diced Onion and Celery in Butter in a Heavy Pan For 5 Minutes.

    5
    Done

    Add Nigella Seeds, Chilli Pepper and Cardamon, Stir Well and Add Chicken Stock, Then Add Lentils.

    6
    Done

    Bring to a Boil and Then Simmer, Covered.

    7
    Done

    When Roasted Vegetables Are Ready Add Contents of the Roasting Pan With Juices to the Soup Pan and Stir Well.

    8
    Done

    Simmer For 20 Mins Then Season to Taste With Fresh Black Pepper and Salt.

    9
    Done

    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.

    10
    Done

    Serve With a Drizzle of Good Olive Oil on Top.

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