A delicious lentil soup with Mediterranean flavors. With roasted tomatoes, this soup is a true delight for the taste buds.
This recipe was created using ingredients found in the anti-waste box from our partner, Improove, a NPO dedicated to reducing food waste and helping you save up to 30% on your grocery bill. It's a delicious way to support sustainability while unleashing your culinary creativity!
Preparation
10
min
Cooking
75
min
Portion
4
Ingredients
- 2 medium white onions, peeled and roughly chopped
- 3 tomatoes, roughly chopped
- 3 red or yellow bell peppers, roughly chopped
- 1 bulb of garlic, cut at the base
- 30 ml (2 tbsp) extra virgin olive oil
- 1L (4 cups) water
- 2 cans (398 ml each) unsalted whole tomatoes
- 375 ml (1 ½ cups) dry red lentils, rinsed
- 15 ml (1 tbsp) dried oregano
- 1 cube (10 g) vegetable bouillon
- Juice of half a lemon (or 15 ml/1 tbsp)
- 1 pack (28 g) fresh basil
To serve
- 4 slices of whole grain bread, toasted (such as St-Méthode sprouted wheat bread)
- 20 ml (4 tsp) spicy oil
- Fresh parsley, chopped, to taste
- Pepper, to taste
Preparation
- Preheat the oven to 175°C (350°F).
- Place all the vegetables (onions, tomatoes, bell peppers, garlic) on a parchment paper-covered baking sheet and drizzle with olive oil. Roast for 40 minutes in the oven.
- After roasting the vegetables, bring the water to a boil and add the roasted vegetables (except garlic), canned tomatoes, lentils, oregano, and bouillon. Stir.
- Reduce heat to low and simmer for 30 minutes, stirring regularly.
- After 30 minutes, add the garlic, lemon juice, and basil to the pot, and blend until smooth using an immersion blender.
- Serve the soup by adding 5 ml of spicy oil per bowl, parsley, and pepper to taste, along with a slice of toasted bread.
Notes
Can be kept in the refrigerator for 3 days. Can be frozen for 2-3 months.
Registered Dietitian Nutritionist
