Roasted Vegetable Soup

  • 8 cups vegetable broth
  • 4 cups whole cherry tomatoes
  • 1 cup dry lentils
  • 1 red bell pepper (diced)
  • 1 yellow bell pepper (diced)
  • 4 carrots (diced)
  • 1 onion (diced)
  • 10 - 12 whole garlic cloves (smashed)
  • 1 cup frozen corn kernels
  • 3 cups raw spinach leaves
  • 1 tbsp tomato paste
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp ground coriander
  • salt and pepper
  • spray of olive oil

Directions

  1. Preheat oven to broil setting (high)
  2. Move oven rack to the highest position
  3. Toss the vegetables individually in olive oil, and arrange the tomatoes, bell peppers, carrots, onion, garlic and corn on a lined baking pan
  4. Spray the vegetables with a light spray of olive oil
  5. Broil for about 15 - 20 minutes or until the skins of the vegetables are slightly charred (rotating half way through)
  6. Add the broth, tomato paste, cumin, chili powder, and coriander into a stock pot (low - medium heat).
  7. Mix well to combine.
  8. Add the lentils and roasted vegetables.
  9. Simmer 1 hour.
  10. Add the spinach during the last 3 minutes of cooking.
  11. Salt and pepper