Tuesday, January 11, 2011

Black Beluga Lentil Soup with Roasted Tomatoes

Adapted from Everybody Likes Sandwiches.

So, I, um, have a lot of lentils in my pantry right now. And it's winter and quite cold even for NorCal. We've had to scrape the windshield of the car way more than I remember doing in the past 2 years. I know, my life is hard but, whatever, I put in my time already. But this is about lentils. Lentil soup is the perfect dinner on a dark cold winter night. Well, one of the most perfect dinners anyway.

I also had bowl of cherry tomatoes hanging around and it was about darned time that I made this soup since I only bookmarked it like, 7 months ago. It was delicious.

1 C beluga lentils, picked over and rinsed
1 small onion, diced
1 bay leaf
1 t-ish red pepper flakes (or to taste)
S&P to taste
olive oil
1 quart veg stock
1 pint cherry tomatoes

Preheat oven to 400. Prepare a baking sheet with foil (I am all about easy clean up) and dump on the tomatoes. Drizzle with olive oil and sprinkle with S&P. Roast about 20 minutes or until tomatoes are done to your liking.

In the meantime, cook onions in a smidge of oil in your favorite dutch oven over medium heat. Add chili flakes, bay leaf, lentils and lots of pepper. Pour over stock and bring to a boil then reduce to a simmer for about 20 minutes or until lentils are done. Black lentils (Puy lentils would be good here, too) won't break down and turn to mush like red and brown lentils; they should be al dente. Dump in tomatoes (juice and all) and sprinkle in some salt to taste. Stir to combine then serve. I sprinkled mine with some TJ's reduced-fat feta that I had in the fridge and it was mighty tasty. Dinner was on the table in just under 30 minutes.

1 comment:

hefk said...

yeah, baby.