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    Lentil Roasted Garlic


    Source of Recipe


    The Daily Soup Cookbook


    List of Ingredients


    • 1 whole head garlic
    • 2 Tbsp unsalted butter
    • 1 large spanish onion, chopped
    • 2 celery stalks, chopped
    • 2 carrots, peeled and chopped
    • 2 tsp dried rosemary
    • 2 bay leaves
    • 1 tsp kosher salt
    • 1/2 tsp ground black pepper
    • 1 pound French lentils, rinsed and picked over to remove debris
    • 8 cups Basic Vegetable Stock
    • 1 (28-oz) can whole tomatoes, drained and diced
    • 3 Tbsp tomato paste
    • 1 Tbsp balsamic vinegar
    • 1 tsp minced fresh garlic
    • 1/4 cup chopped fresh Italian parsley


    Instructions


    1. Preheat the oven to 450 degrees.
    2. Wrap the whole head of garlic in foil and roast in oven for 15 minutes, until tender. When cool enough to handle, remoe the cloves from the skin and puree in a food processor or blender; set aside until ready to use.
    3. Melt the butter in a large stockpot over medium heat. Add the onion, celery, and carrots and sweat for 4 minutes, until tender.
    4. Add the rosemary, bay leaves, salt and pepper and stir to coat vegetables.
    5. Add the lentils, stock, tomatoes, and tomato paste. Bring to a boil, reduce heat, partially cover, and simmer for 1 hour, until lentils are tender.
    6. Stir in pureed roasted garlic, vinegar, and fresh garlic. Simmer for 2 minutes to heat through.
    7. To serve, remove bay leaves, ladle the soup into bowls, and top with chopped parsley.


    Final Comments


    Makes 12 cups
 

 

 

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