Eosinophilic Esophagitis Friendly Roasted Tomato and Lentil Soup
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the roasted tomatoes
- 1.5 lb roma or vine tomatoes, halved
- 1 medium red onion, cut into wedges
- 6 cloves garlic, unpeeled
- 3 tbsp extra virgin olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the soup
- 1 cup red lentils, rinsed
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1–2 tbsp extra virgin olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the halved tomatoes cut-side up on a rimmed baking sheet along with the red onion wedges and unpeeled garlic cloves. Drizzle with 2 tbsp of the olive oil and season with the salt and black pepper.
- 2
Roast for 30–35 minutes, until the tomatoes are collapsed, deeply caramelized at the edges, and the onion wedges are softened and lightly charred at the tips. Remove from the oven and let cool for 5 minutes, then squeeze the garlic cloves out of their skins and discard the skins.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!