Imagine a soup so rich, so comforting, that it wraps you in a warm embrace with every spoonful. This Roasted Garlic Lentil Soup is not just another recipe - it's a culinary journey that transforms humble ingredients into a gourmet experience. Packed with protein-rich lentils and the deep, mellow flavor of roasted garlic, this vegetarian delight will revolutionize your understanding of what a simple soup can be. Get ready to fall in love with cooking all over again!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 cup lentils, rinsed
- 1 head garlic, roasted
- 1 onion, chopped
- 2 carrots, diced
- 4 cups vegetable broth
- 2 tsp thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, wrap in aluminum foil, and roast for 30-35 minutes until soft and golden brown.
- While garlic is roasting, heat a large pot over medium heat and add a splash of olive oil. Sauté the chopped onions until translucent and slightly golden, about 5 minutes.
- Add diced carrots to the pot and cook for an additional 3-4 minutes, stirring occasionally to prevent sticking.
- Rinse the lentils thoroughly under cold water and add them to the pot with the vegetable broth, thyme, salt, and pepper.
- Remove the roasted garlic from the oven and squeeze the soft, caramelized cloves directly into the pot, discarding the papery skin.
- Bring the soup to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender but not mushy.
- Taste and adjust seasoning as needed. If desired, use an immersion blender to partially blend the soup for a creamier texture.
- Serve hot, optionally garnished with fresh herbs like parsley or a drizzle of extra virgin olive oil.
Tips
- Roasting garlic is the secret weapon in this recipe - take your time and don't rush the process. The slow roasting develops a sweet, caramelized flavor that elevates the entire dish.
- For the best texture, rinse your lentils thoroughly before cooking to remove any excess starch and prevent a mushy consistency.
- Use fresh thyme if possible - it adds a more vibrant flavor compared to dried herbs. If using dried, reduce the quantity by half.
- The immersion blender trick for partial blending is optional but recommended. It creates a luxurious, creamy texture while keeping some whole lentils for a satisfying bite.
- This soup freezes beautifully for up to 3 months. Pro tip: store in individual portions for quick, delicious meals later.
- For an extra layer of flavor, consider adding a splash of white wine or a squeeze of lemon juice just before serving to brighten the dish.
Nutrition Facts
Calories: kcal
Carbohydrates: 21g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
