Subj : Roasted Courgette & Red Lentil Soup To : All From : Ben Collver Date : Tue Nov 18 2025 06:26:46 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: MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .