Roasted Tomato Soup with Red Lentils & Steel-Cut Oats

Name: Roasted Tomato Soup with Red Lentils & Steel-Cut Oats
Ingredients: Drizzle of olive oil; 2 garlic cloves, minced; 4 to 6 slices rustic bread such as ciabatta or focaccia, cut into cubes; 4 to 6 slices rustic bread such as ciabatta or focaccia, cut into cubes; Salt and pepper to taste; ¼ to ½ cup (60 to 125 mL) grated Parmesan cheese; ⅛ tsp (0.5 mL) crumbled dried thyme; Salt and pepper to taste; 1 tsp (5 mL) dried rosemary; 1 tsp (5 mL) dried thyme; 4 to 6 slices rustic bread such as ciabatta or focaccia, cut into cubes; ⅓ cup (80 mL) steel-cut oats; 3 Tbsp (45 mL) finely chopped sun-dried tomatoes (oil-packed); ¼ cup (60 mL) tomato paste; 1 cup (250 mL) dry red lentils; 3 Tbsp (45 mL) finely chopped sun-dried tomatoes (oil-packed); 2 onions, chopped; 6 garlic cloves, peeled; 8 cups (2 L) chicken or vegetable stock; 8 cups (2 L) chicken or vegetable stock; 2 cans (28 oz/796 mL each) whole tomatoes; 1 Tbsp (15 mL) brown sugar; Olive oil, for cooking

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

There are three different kinds of tomato in this soup. Three! The lentils and oats thicken it up, and the garlicky Parmesan croutons nestle right in far more comfortably than crumbled crackers. Green salad to start, Black Bean Brownies to finish, and a good movie in the middle, and you’ve got yourself a fine winter evening. It’s a great way to bring back summer when tomatoes aren’t at their peak.

Ingredients

Soup
Vegetarian
Summer
Winter

Ingredients

Method