This recipe can be served as a stew or a soup, depending upon how much stock you add before serving. Use a vegetable stock for a vegan dish. I like the quick-cooking Black Beluga Lentils in this recipe. Any lentil will work, but cooking time will vary, so check the package directions.
1 pint cherry or grape tomatoes, stemmed and rinsed
1 medium yellow onion, slivered
4 cloves garlic, peeled and sliced in half length-wise
1 Tablespoon extra-virgin olive oil
kosher salt
Freshly cracked black pepper
One quart vegetable (or chicken) stock
1 cup lentils (preferably Black Beluga)
1 sprig fresh thyme
Chopped parsley as a garnish, optional
Heat oven to 400°. Line a baking sheet with parchment paper. Place the whole cherry or grape tomatoes, slivered onion and garlic on the parchment paper. Drizzle with one tablespoon olive oil and sprinkle with salt and pepper to taste. Using your fingers, toss the vegetables in the olive oil to evenly coat. Place in hot oven and roast for 30 minutes, or until tomatoes burst and onions are turning brown. Remove to rack and let cool for a few minutes.
Meanwhile, in a medium soup pot or Dutch oven, heat three cups of stock with the thyme sprig, and add one cup lentils. Cook (according to package instructions) until lentils are soft. (Black lentils will take about 30 minutes.)
Puree roasted vegetables in a food processor or blender.
Remove thyme sprig from lentils. Add blended vegetables to cooked lentils. Add remaining cup of stock. Stir and simmer for ten minutes. Add additional stock or water if you desire a soupier consistency. Ladle into bowls and serve garnished with chopped parsley, if desired.
Serves 4 as a main course.
Before
30 minutes later
Puree the roasted veggies in your food processor or blender