Lentil and Roasted Garlic Soup
Stephen Harlan
ingredients
- 1 whole head of garlic
- 2 tablespoons of olive oil
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 onion, chopped
- 2 bay leaves
- 2 teaspoons dried rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 pound french lentils, rinsed and picked over
- 8 cups of vegetable stock
- 1 28-ounce can of fire-roasted diced tomatoes, drained
- 3 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 teaspoon minced garlic
- Chopped fresh parsley, for garnish
directions
- 1
Preheat the oven to 450°. Wrap the whole head of garlic in foil and roast for 15 minutes until tender. Let cool, and remove the cloves. Puree them in a food processor and set aside.
- 2
In a large stockpot, heat the oil over medium heat. Add the onions, celery and carrots and sweat for 4 minutes, until tender.
- 3
Add the rosemary, bay leaves, salt, and pepper. Stir to coat the vegetables. Then add the lentils, stock, tomatoes, and tomato paste and bring to a boil. Reduce heat and simmer, partially covered, for 1 hour until the lentils are tender.
- 4
Stir in the pureed roasted garlic, fresh garlic, and vinegar and simmer for two minutes. Remove the bay leaves and serve with the chopped parsley on top.
Source: SAH
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