Ingredients
Method
- Soak the lentils in water overnight. Before cooking, drain and rinse them thoroughly.
- Preheat your oven to 450°F. Line a large baking sheet with parchment paper.
- Add the quartered tomatoes, onion, and garlic to the prepared sheet pan. Drizzle generously with olive oil and kosher salt, then toss to coat. Rub the garlic head with a little extra olive oil and nestle it among the vegetables. Place the tomatoes cut-side up to prevent sticking. Roast in the preheated oven for 30-35 minutes, until slightly charred for deeper flavor.
- Heat olive oil, tomato paste, and ginger in a large pot over medium-high heat for 3-4 minutes. Add the spices and sauté for 30 seconds to 1 minute. Do not exceed this time. Browning the tomato paste removes its bitter undertone and improves flavor. Blooming the aleppo pepper also intensifies its heat and taste.
- Add the rinsed and drained lentils, water, coconut milk, and 1-2 teaspoons of kosher salt. Bring to a boil over high heat. Cover, reduce heat to medium, and cook until the lentils begin to fall apart, about 15 minutes.
- Carefully remove the skins from the roasted tomatoes and squeeze out the roasted garlic. Transfer the roasted vegetables and aromatics to a large blender with half of the cooked lentil soup. Blend until creamy and smooth, about two minutes. Return the blended mixture to the pot and stir to combine. Adjust salt to taste and add more water to reach your desired consistency.
- Stir in the minced cilantro and a squeeze of lemon, then serve warm. This soup is excellent spooned over white rice.
Notes
Ingredient Swap: I love using vegetable stock instead of water for a deeper savory base, but if I'm out, a good pinch of MSG or a crumbled bouillon cube in plain water works wonders.
Storage Tip: This soup thickens beautifully overnight.
I store it in the fridge for up to 4 days and just add a splash of water or stock when reheating to loosen it back up.
Make-
Ahead Trick: I often roast the tomatoes, onion, and garlic a day in advance.
Keeping them in a container in the fridge makes pulling this soup together on a weeknight incredibly fast.
Common Mistake: Don't skip blooming the tomato paste and spices in the oil.
I learned the hard way that adding them directly to the liquid mutes their flavor and leaves a raw, bitter taste.
Serving Suggestion: A dollop of plain yogurt or a drizzle of chili oil on top is my favorite finish.
It adds a lovely creamy or spicy contrast to the rich soup.
Equipment Note: If you don't have a blender, an immersion blender right in the pot works perfectly.
I just blend about half the soup for texture and leave the rest whole for a rustic feel.
Personal Touch: I always add the lemon juice right at the end, off the heat.
Adding it too early while the soup is boiling can make the flavor taste a bit flat and metallic.