Sunday Supper: Lentil and Roasted Garlic Soup

  • Updated: March 14, 2014 - 1:03 PM
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Lentil and Roasted Garlic Soup

LENTIL AND ROASTED GARLIC SOUP

Makes about 12 cups.

Note: French lentils are the small green variety. Any could be used in this soup. From “The Daily Soup” by Leslie Kaul, Bob Spiegel, Carla Ruben and Peter Siegel.

• 1 whole head garlic

• 1 tsp. extra-virgin olive oil

• 2 tbsp. unsalted butter

• 1 large Spanish onion, chopped

• 2 celery ribs, chopped

• 2 carrots, peeled and chopped

• 2 tsp. dried rosemary

• 2 bay leaves

• 1 tsp. kosher salt

• 1/2 tsp. freshly ground black pepper

• 1 lb. French lentils (see Note), rinsed and picked over to remove debris

• 8 c. vegetable stock

• 1 (28-oz.) can whole tomatoes, drained and diced

• 3 tbsp. tomato paste

• 1 tbsp. balsamic vinegar

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