MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Courgette & Red Lentil Soup
Categories: Soups
Yield: 4 Servings

1 tb Cooking oil
700 g Courgettes (3 md)
1 Whole garlic head
2 lg Onions; red or white
Black pepper; to taste
220 g Dried red lentils
450 ml Chicken stock
1 tb Lemon juice
2 ts Balsamic vinegar

Tip:

Red lentils will hold a lot of water, so check to ensure you do not
need to top up your pan; should they start to dry out a little, add
an extra splash of water as required.

Preheat the oven to 190?C/fan 170?C/375?F/gas 5, and make sure
there is a shelf in the centre of it. Lightly grease the largest
roasting tin that you have that will fit in your oven. Thickly slice
the courgettes using the whole vegetable, including the ends, only
discarding any particularly tough pieces of the top stalk; the
roasting process will pleasantly soften everything, right down to the
little button on the bottom.

Quarter your slices and toss into your lightly greased roasting tin.
Peel the garlic cloves and add those too. Quarter your onions and
peel away the papery outer skin, then place them evenly throughout
your roasting tin. Season everything generously with black pepper and
roast in the oven for 30 minutes.

Meanwhile, bring a medium pan of unsalted water to the boil and add
your red lentils. Once boiling, reduce the heat to a simmer and cover
and cook gently for 40 minutes while the courgettes roast.

When your lentils are soft and swollen and your courgettes
caramelized and sticky, remove the courgettes from the oven, then
drain and thoroughly rinse your lentils under a cold tap. Add both to
your blender with the chicken stock, blend until smooth, and then
return to your pan. Add the lemon juice and balsamic vinegar and
continue to cook on a very low heat for 10 minutes to thicken and
reduce. Season to taste with black pepper and a splash more vinegar,
if required, and serve hot.

To Keep:

Allow to cool completely then store in the fridge in food storage
bags, clean jars or airtight food-safe containers for up to 3 days.
Freeze for up to 3 months. Heat to piping hot to serve.

Recipe by Jack Monroe

Recipe FROM: <https://www.panmacmillan.com/blogs/
lifestyle-wellbeing/jack-monroe-free-ebook>

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