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Roasted Carrot Red Lentil Soup with Carrot Top Pesto - CaliZona

8 to 10 servings

Ingredients

  • 7 to 8  Carrots (2 pounds)
  • 1 + 2 Tablespoons Extra Virgin Olive Oil
  • 2 Cups Red Lentils
  • 1/2 White Onion - diced
  • 2 Garlic Cloves - minced
  • 2 Bouillon Cubes
  • 1/3 Cup Dry White Wine - optional
  • 10 Cups Filtered Water
  • 1/2 Teaspoon Dried Thyme or 1 Teaspoon Fresh
  • 2 Tablespoons Fresh Squeezed Lemon Juice
  • 1  Tablespoon Sea Salt - or to taste

Carrot Top Pesto

  • 1 1/2 Cups Carrot Tops
  • 1/2 Cup Fresh Basil
  • 3/4 Cup Aged Asiago Cheese or Parmesan Reggiano *leave out for vegan
  • 1/2 Cup Extra Virgin Olive Oil
  • 1  Clove Garlic
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • 1/2 Teaspoon Sea salt

Instructions

Carrots

  1. Preheat oven to 375
  2. Cut the ends off the carrots and cut them into 1 inch pieces.
  3. Spread the carrots out on a baking sheet and pour a tablespoon of olive oil over the carrots, lightly sprinkle with salt and toss to coat evenly.

  4. Roast for 30 – 40 minutes until the carrots are cooked through and starting to caramelize.

Pesto

  1. Wash the carrot tops and dry them, shred the cheese and measure all the ingredients, then puree in a food processor or blender.  Set aside.

Soup

  1. Add the onions to a 5 1/2 quart pot with the olive oil and saute on medium-low heat for 5 minutes.
  2. Add the garlic and continue cooking for 5 – 7 more minutes until the garlic starts to brown.
  3. Add the white wine or water and bouillon cubes, mash the bouillon and cook until the wine is reduced.
  4. Measure, sort and rinse lentils until the water runs clear.
  5. Add lentils and water, bring to a boil then reduce to a simmer.
  6. Skim off the starch and cook until the lentils are soft.  (about 15 - 20 minutes)
  7. Add the lentils and carrots to a food processor or blender and puree in 2 to 3 batches. Or use an immersion blender right in the pot.

Recipe Notes

Make sure to scrape the bottom to make sure that no lentil stick to the pot. If there are any stuck, use a wooden spoon and scrap it until it unsticks. This will prevent the soup from burning on the bottom.