Servings: 4 servings
Preparation: 5-10 minutes.
Cook time: 50-60 minutes.
Total time: 55-65 minutes.
This creamy and comforting soup highlights Boston lettuce, combined with potatoes, onions, garlic, and parsley, all brought together with a touch of cream. An original and flavorful way to enjoy lettuce in a warm dish.
- Cuisine style
- Comforting vegetarian cuisine
- Categories
- Hot starter
- Soup
- Vegetarian dish
- Cooking method
- Fry
Ingredients
2 boxes of Gen V cherry tomatoes
1 block of feta cheese (200 g)
1 whole head of garlic
5 ml (1 tsp) chili flakes
5 ml (1 tsp) herbes de Provence
5 ml (1 tsp) smoked paprika
250 ml (1 cup) dry red lentils
5 to 6 cups vegetable broth, depending on desired consistency
2 bay leaves
Chopped fresh chives, for garnish
Preparation
- In a baking dish, arrange the cherry tomatoes. Place the block of feta in the center. Add the whole head of garlic (not peeled), chili flakes, herbes de Provence, smoked paprika, a drizzle of olive oil, salt and pepper.
- Bake for 30 to 35 minutes, until the tomatoes are roasted and lightly caramelized, and the feta is golden brown.
- Meanwhile, rinse the red lentils with cold water.
- Transfer the contents of the roasted dish to a large saucepan. Add the lentils, vegetable broth and bay leaves.
- Squeeze the head of garlic to extract the roasted cloves, then add to the soup. Mix.
- Bring to the boil, then reduce the heat and simmer, covered, for 20 to 25 minutes, or until the lentils are soft.
- Remove the bay leaves, then puree the soup until smooth using a blender (immersion or traditional).
- Adjust seasoning to taste. Serve hot, garnished with fresh chives.
Keywords
- lettuce soup
- Boston lettuce soup
- vegetarian recipe
- creamy soup
- comforting soup
- healthy cuisine
- warm appetizer
- easy recipe
- homemade soup
- original soup
Products used
cherry tomatoes
More information
