Roasted Vegetable and French Lentil Soup

Serves: 4 – 6

Tis the season of soup: four days into winter and I don’t think we have managed to get over 10 degrees in Sydney.

Cue the long line of winter soups and we’re not sad about it.

This one is a winner: its thick, warming, healthy and kids love it – Tom Tom went in successively for four bowls.

And it’s sophisticated enough to serve as a starter at a lunch over the next few months. This really is French bistro.

Bring on winter. And extra Parmesan.

Ingredients

For the roasted vegetables

4 tbsp olive oil
2 carrots
1 capsicum
1 broccoli
1 red onion
1 head of garlic (or about 6 cloves)
4 tbsp tomato paste
1 tbsp balsamic vinegar

For the stew base

2 tbsp olive oil
1 red onion, finely chopped
2 cloves of garlic minced
1 tsp dried thyme
1 tsp dried oregano
2 bay leaves
2 cans tomatoes
4 cups chicken stock
2 cups of vegetable stock
100g of green beans, trimmed and cut 0.5cm pieces
1 cup French lentils
Parmesan soup

Method

Roasted vegetables

  1. Turn on oven to 180C. Chop up vegetables (don’t bother peeling the carrots) and drizzle with olive oil and toss so the veges are evenly coated.
  2. Wrap the garlic in foil and drizzle with olive oil and seal in a bundle. Put in the oven with the tray of vegetables.
  3. Roast for about 30-40 mins.

Stew base

  1. In a large pot on medium heat cook the onion and garlic until it is soft and translucent.
  2. Add the oregano, thyme, bay leaves, canned tomatoes, stock, beans and lentils. Bring to the boil and let simmer for about 15 mins or until the lentils are cooked, stirring so the lentils don’t stick to the pot.
  3. When the vegetables have finished roasting put them in a blender with roasted garlic, balsamic, tomato paste and a couple of big spoons of the soup. Blend to combine.
  4. Mix the blended vegetables into the soup base and simmer for another 5-10 mins depending on how thick you want the soup.
  5. Add the Parmesan cheese to serve.

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