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Sweet Lentil Soup with Asparagus Tips
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Savory lentil soup with roasted garlic, vegetables, and exotic spices.
Ingredients:
  • 3 tablespoons olive oil
  • 1 medium head garlic
  • 0.25 teaspoon dried basil
  • 1 red bell pepper
  • 2.5 cups dry lentils
  • 2 (32 fluid ounce) containers chicken broth
  • 1.5 large carrot, shredded
  • 1 large onion, grated
  • 1 cup asparagus tips
  • 1 cup sweet peas
  • 0.25 cup white sugar
  • 2 tablespoons orange marmalade
  • 2 tablespoons curry powder
  • 1 pinch saffron
  • 1 teaspoon kosher salt
  • ground black pepper to taste
Instructions:
  • Preheat your oven to a toasty 450 degrees F (230 degrees C).
  • Remove the top of the garlic head and place it in a shallow dish with 1 inch of water. Drizzle 2 tablespoons of olive oil, sprinkle basil on top, cover, and place on a baking sheet. Halve and seed the bell pepper, then drizzle with the remaining 1 tablespoon of olive oil before placing it on the baking sheet.
  • Roast garlic and pepper in a hot oven until pepper is golden and garlic is tender, about 20 to 40 minutes. Take out from oven, cool slightly, peel skin from pepper, and dice. Squeeze out garlic cloves and mash together in a bowl to create a paste.
  • As the garlic and pepper roast, in a large pot over medium heat, mix together lentils and chicken broth. Allow the mixture to come to a boil, then lower the heat and simmer for 40 minutes until the lentils are tender.
  • Mix in garlic paste, bell pepper, carrots, onion, asparagus, and peas into the lentil mixture, while gradually pouring more broth to reach desired consistency. Season the mixture with sugar, marmalade, curry powder, saffron, salt, and pepper. Let it simmer for another 30 minutes until the vegetables are tender and the flavors are fully combined.

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