Whole 30 Roasted Tomato and Lentil Soup

Total time1 hr 10 min

Prep time15 min

Cook time55 min

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Ingredients

4 servings

For the roasted tomatoes

1.5 lb roma tomatoes or vine tomatoes, halved
1 medium red onion, cut into wedges
6 cloves garlic, unpeeled
3 tbsp extra virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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.

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