Ingredients
Scale
- 1 head of garlic
- 2 tablespoons olive oil, divided
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- Salt and pepper to taste
- Optional garnishes: fresh parsley, a swirl of olive oil, crusty bread
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the top off the garlic head to expose the cloves.
- Drizzle with 1 tablespoon of olive oil, then wrap the garlic head in aluminum foil.
- Roast for 45-60 minutes, or until the cloves are soft and golden.
- Let the garlic cool slightly, then squeeze the roasted garlic cloves out of their skins. Mash lightly with a fork.
- In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
- Stir in the mashed roasted garlic, dried thyme, and smoked paprika. Cook for another minute, allowing the spices to bloom and release their aroma.
- Add the rinsed lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender.
- Once the lentils are cooked, season the soup with salt and pepper to taste. If desired, use an immersion blender to partially blend the soup for a creamier texture. Serve hot, garnished with fresh parsley, a drizzle of olive oil, and crusty bread.
Notes
- Roast the Garlic Well: Ensure the garlic is soft and caramelized for the best flavor.
- Rinse the Lentils: Rinsing lentils removes any debris and helps them cook more evenly.
- Adjust the Consistency: If you prefer a thicker soup, use an immersion blender to partially blend it. For a thinner soup, add more vegetable broth.
- Add a Touch of Acid: A squeeze of lemon juice or a splash of balsamic vinegar can brighten the flavors of the soup.
- Customize with Vegetables: Feel free to add other vegetables like spinach, kale, or diced tomatoes.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Soup
- Method: Roasting, Sautéing, Simmering
- Cuisine: Vegan, Comfort Food
- Diet: Vegan, Gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 14g
- Protein: 10g
- Cholesterol: 0mg