Roasted Garlic & Red Lentil Soup

I love this soup, not only because it is really darn good, but also because it is wildly simple.

This three ingredient soup couldn’t be easier to make, has a robust and satisfying flavor. It’s a favorite in our house, and outside of hot summers, is weekly regular on our menu.


2 cups of red lentils

5-6 cups of vegetable broth or water (depending on desired consistency)

1/2 bulb of roasted garlic

Salt & Pepper to taste


1. Preheat oven to 350F. Take a sheet of foil, add about teaspoon of olive oil to the center and place a full bulb of garlic, unpeeled, right on top. Fold and wrap up tightly. Bake for 50 minutes. Allow to cool.

2. In a large stock pot or Dutch oven, on high heat, squeeze out half of the roasted garlic. Smash lightly. Add red lentils, and four cups of stock/water and bring to a boil.

3. Reduce to a simmer, cover and cook until the lentils are very soft and losing shape, approximately 20 minutes.

4. Season with salt and pepper, to your tastes. With an immersion blender, blend lightly until semi-smooth.

Add more water if needed, this soup can get very thick quite quickly! I like it somewhere around a bisque, but you can make this very thin if desired!

Serve immediately! I like to pair this with a crispy vegetable cake, and a light salad.


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