Friday, March 1, 2013

Family Dinner: Lentil Soup with Roasted Tomatoes

Lentil Soup with Roasted Tomatoes

Inspired by one of my favorite bloggers, yoonanimous, I made her lovely lentil soup for dinner last night. I tend to gravitate towards soup dinners for a few reasons; quickness, easy ingredients, and the endless rainy Seattle weather!

This soup is DELICIOUS! I would highly recommend it to all the soup lovers out there. The flavors are big and bold and leave you feeling full and warm.

I used canned fire roasted tomatoes rather than making my own (I know, you're shocked I picked the easy option), and added sherry wine vinegar instead of red wine vinegar because that's what I had in my cupboard. I blended the soup with my favorite kitchen appliance, the immersion blender, so Ollie could partake as well, a true family dinner!

This recipe makes a TON of soup, so if you have a medium soup pot I would suggest you half it.  I did not head this advice and my soup was nearly overflowing.

Served with crusty homemade bread and butter, this meal is perfect for a stormy winter evening.


Oliver's ready for some soup!

Lentil Soup with Roasted Tomatoes
Adapted by yoonanimous.com  from The Best Recipe: Soups and Stews, serves 12 (you can halve the recipe)

Ingredients: 
  • 4T vegetable or olive oil
  • 8 oz. bacon, diced
  • 8 cups chicken broth
  • 1 cup white wine
  • 2 large onions, diced or chopped fine (my kids are likelier not to pick vegetables out of their food if the pieces are tiny, but maybe yours don’t care)
  • 4 large carrots, chopped fine
  • 2 T minced garlic
  • 2 cups dried green or brown (not red) lentils, rinsed and picked over for stone
  • 2 cups roasted tomatoes, chopped into rough chunks (recipe follows)*, or 2 cups canned, diced tomatoes with juice (fire roasted work great)
  • 2 t chopped fresh thyme
  • 2 bay leaves
  • 1-2 T red wine vinegar, or to taste
Directions

1. Heat oil in a large stockpot or cast iron casserole over medium-high heat. Cook bacon until fat has rendered and pieces are browned and crisp.

2. Throw in the carrots, onions, garlic, thyme, bay leaves and a few grinds of black pepper. Saute for 3-5 minutes, until softened.

3. Throw in the lentils and tomatoes, and “sweat” the lentils by sauteing for 5-7 minutes.

4. Stir in the wine, stir until dissolved.

5. Pour in the broth along with two cups of water. Bring to a boil, then reduce to a simmer. Simmer for 30 minutes, or until lentils are softened.

6. If you like a creamier soup, you can blitz 3-4 cups of the soup in a blender and then pour it back into the pot. Or you can leave as is. Stir in the vinegar at end. Season to taste with salt and pepper.

7. Enjoy with a crusty baguette and a salad! Leftovers are great for lunch.

*Roasted tomatoes: preheat oven to 400 degrees. Halve five roma tomatoes and put them, cut sides up, on a cookie sheet. Melt some butter and brush the tops with butter. Sprinkle with kosher salt and a little pepper, if you like. Roast them on the top rack until they turn brown and bubbly–took 25 minutes in my oven.

8 comments:

  1. This looks so delicious and I actually like that it makes a ton because I love to do huge crock pot recipes and then have meals for the rest of the week. I might have to try this one!

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    1. It makes so much, you'll def have lunch for the week!

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  2. OMG this looks delicious (and totally me friendly). I'm so making this over the weekend :)

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    1. I was actually thinking about how it was gluten, soy AND dairy free!! Great news for you!

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  3. I can't believe Ollie is eating lentil soup! OMG, before I know it he'll be off to college! That soup looks yummy and I may have to invite myself over for leftovers!

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  4. this soup sounds so yummy. i love anything lentils and this dish is a must try!

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