Spicy Roasted Garlic & Lentil Soup
 
 
Sweet roasted garlic blended into a stick-to-your-ribs soup. Served as either a main or side, this soup is a flavourful choice for cold, winter months. The spice and garlic will help fight off colds!
Author:
Serves: about 5 cups
Ingredients
  • 4 heads garlic
  • 1 small onion, diced
  • ¼ tsp red chili flakes
  • 2 Tbsp olive oil
  • 1 russet potato, peeled and finely chopped
  • 4 cups high-quality chicken stock, plus more if needed
  • 1 398-mL can of lentils, rinsed and drained
  • Salt and pepper, to taste
  • Parsley, to serve
  • Crusty bread, to serve
Instructions
  1. Preheat oven to 400°F.
  2. Cut ¼" off each head of garlic. Place garlic bulbs on a sheet of aluminum foil, then drizzle with olive oil. Fold the aluminum foil up over the garlic to cover it completely, then roast in the oven for 45 minutes. Check to make sure the cloves are soft and golden, cooking for longer if necessary, then remove from the oven and cool to the touch. Squeeze out the roasted garlic and set aside.
  3. In a medium skillet over medium-high heat, saute onion and chili flakes in oil until onion has softened, about 5 minutes.
  4. Add the potato and chicken stock, and bring to a low simmer. Cook, stirring often, until potato has softened, about 8-10 minutes.
  5. Transfer onion/potato mixture to a blender, add the roasted garlic, and pulse until smooth. Add more chicken stock until desired consistency is reached.
  6. Add lentils to soup right before serving to prevent them from getting too "mushy". Season with salt and pepper, to taste. Serve with a sprinkle of parsley and some bread for dipping.
Recipe by Port and Fin at https://portandfin.com/spicy-roasted-garlic-lentil-soup/