Roasted tomato & lentil soup

Ingredients

• 2 lb ripe tomatoes, halved
• 1 onion, cut into wedges
• 4 garlic cloves, peeled
• 2 tbsp olive oil
• 1 cup dry red lentils, rinsed
• 5 cups vegetable broth
• 1 tsp smoked paprika
• ½ tsp kosher salt
• ¼ tsp pepper
• 2 tsp black sesame seeds
• 8 g fresh mint leaves

Let’s make it

1. Heat oven to 425°F (220°C). Toss tomatoes, onion, and garlic with oil, salt, and pepper on a rimmed tray.
2. Roast for 25 minutes until softened and lightly browned.
3. Transfer vegetables and juices to a pot. Add lentils, broth, and paprika.
4. Bring to a simmer and cook for 18–22 minutes until lentils are soft.
5. Use an immersion blender for a partly smooth texture, keeping the blade submerged. Add water to thin if desired. Garnish with sesame seeds and mint.