Lentil and roasted-vegetable soup
3
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
Roasted tomatoes and bell pepper along with chipotle and cumin upgrade the flavour profile of this lentil soup. The ingredients are all ordinary but they come together to make a distinctive and delicious soup.
Ingredients
Tomato
3 large
Red bell pepper
1 medium
Olive oil
1 tbsp(s)
Onion
1 medium
Garlic
2 clove(s), large
Chipotle chili powder
½ tsp(s)
Ground cumin
1 tsp(s)
Vegetable broth
4½ cup(s)
Carrots
1 small
Sweet potato
1 small
Dry lentils
1 cup(s)
Kosher salt
½ tsp(s)
Queso cotija
6 tbsp(s)
Cilantro
2 tbsp(s)
Jalapeño pepper
1 small
Crushed red pepper flakes
½ tsp(s)
Instructions
1
Preheat broiler. Line large rimmed baking sheet with foil and place tomatoes and bell pepper, cut side down, on the foil. Broil 5 inches from heat, until skins blister, about 5 minutes for tomatoes and 10 minutes for pepper. Set aside to cool.
2
When cool enough to handle, peel blackened skin off tomatoes and pepper and discard. Set aside vegetables, reserving any accumulated juices.
3
Meanwhile, heat oil in large saucepan over medium-high heat. Add onion and cook, stirring occasionally, until softened and golden, about 6 minutes. Add garlic, chile powder, and cumin and cook, stirring constantly, until fragrant, about 30 seconds.
4
Add broth, carrot, sweet potato, lentils, and salt. Bring to boil; reduce heat, cover, and simmer until lentils and vegetables are tender, about 30 minutes.
5
Combine 1 cup soup mixture, reserved tomatoes and bell pepper, and any accumulated juices in food processor; puree. Add puree to saucepan and simmer until heated through, about 2 minutes.
6
Ladle evenly into 6 bowls; top evenly with Cotija. Sprinkle with cilantro, jalapeño, and pepper flakes.
7
Serving size: (1 1/3 cups soup and 1 tablespoon cheese)
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.