Ingredients

The following ingredients have 7 Servings
  • 28 ounce can whole tomatoes, drained with juice reserved
  • 1 Tablespoon plus 1 teaspoon light brown sugar (divided)
  • 2 Tablespoons olive oil
  • 1 medium onion (chopped (about 1-1/2 cups))
  • 3/4 cup finely chopped celery (about 2 stalks)
  • 3/4 cup finely chopped carrots (1 large carrot)
  • 1 pound (16 ounces) red lentils, rinsed and drained
  • 2 quarts (64 ounces) chicken broth ((See Tip 1))
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon ground cumin (toasted)
  • 1/2 teaspoon ground coriander (toasted)
  • 1/2 teaspoon freshly ground black pepper

Instruction

  • Preheat oven to 450°F. Line a rimmed baking sheet with non-stick aluminum foil. Drain tomatoes, reserving the juice. Seed tomatoes, pat dry with paper towels and spread in a single layer on the foil. Sprinkle evenly with 2 teaspoons of brown sugar. Bake until all liquid has evaporated and the tomatoes begin to color, about 20 minutes. Remove from oven; let the tomatoes cool slightly.
  • Heat olive oil in Dutch oven over medium heat. Add onion, carrots, and celery; cook, until tender, about 10 minutes.
  • Add roasted tomatoes, lentils, chicken broth, reserved tomato juice, salt, cumin, coriander, pepper, and remaining 2 teaspoons of brown sugar.
  • Bring to a boil over high heat. If scum develops, skim off and discard. Lower heat to low; cover and cook until lentils are tender, about 50 minutes.
  • If desired, purée to preferred consistency with a stick blender.
  • Serve.
  • Yield: 6 to 8 servings.