Clean Eating: Lentil and Roasted Tomato Soup with Saffron

Roasted Tomato and Lentil Soup with Saffron {Katie at the Kitchen Door} #recipe #healthy

Roasted Tomato and Lentil Soup with Saffron {Katie at the Kitchen Door} #recipe #healthy

As promised, I’m balancing indulgence with healthfulness this month – since my last recipe was for a sausage-stuffed grilled cheese sandwich, this one will be much more restrained. It’s a simple lentil soup, bulked up by oven-roasted tomatoes and given warmth and depth with harissa, cumin, ginger, and saffron. A swirl of cool Greek yogurt balances out the subtle spiciness. It’s a very good recipe for these very cold days – satisfying and nourishing at the same time.

This recipe comes from one of my favorite healthy cookbooks, A Change of Appetite, by Diana Henry. It was only released last summer, but it’s already become one of 4 or 5 books that I turn to when I need inspiration for whole eating. It’s also the only cookbook I purchased as a gift for someone this year, which I think says a lot. Anyways, if you’re looking for sources of inspiration for healthy cooking, I’d highly recommend it – and if you’re curious but not sold, read more about it in my full review from a few months ago.

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Roasted Tomato and Lentil Soup with Saffron {Katie at the Kitchen Door} #recipe #healthy

Lentil and Roasted Tomato Soup with Saffron

Recipe adapted slightly from A Change of Appetite. Serves 4-6.

  • 6 plum tomatoes, halved
  • 2 TBS olive oil
  • 1 tsp dried harissa powder
  • salt and black pepper
  • 2 tsp canola oil
  • 1 large onion, peeled and finely chopped
  • 4 cloves garlic, peeled and minced
  • 1 inch piece ginger root, peeled and minced
  • 1 red thai chile, stem removed, finely diced
  • 2 tsp whole cumin seeds
  • 3/4 tsp ground coriander
  • 1/2 tsp ground turmeric
  • good pinch of saffron stems
  • 4 c. vegetable or chicken stock
  • 1 c. red lentils
  • plain Greek yogurt, for serving
  1. Preheat the oven to 375°F. Slice the tomatoes in half lengthwise and place on a rimmed baking sheet. Whisk together the olive oil, harissa, and salt and pepper, and pour over the tomatoes. Use a spatula to flip the tomatoes and coat in the oil, ending with the tomatoes cut side up. Roast the tomatoes for 40-50 minutes, stirring once, until slightly shrunken and charred in places. Set aside the 4-6 nicest looking tomato halves for garnish.
  2. In a large saucepan, heat the canola oil over medium heat. Add the onion and saute until translucent, about 5-7 minutes. Add the garlic, ginger, thai chile, cumin, coriander, turmeric, and saffron and cook until fragrant, about 1-2 minutes. Add the stock, the lentils, and the roasted tomatoes to the pot and bring to a simmer. Simmer for 15-20 minutes, until the lentils have softened into a puree and the tomatoes have mostly dissolved into the soup. Taste and season to taste with salt and pepper. Ladle into bowls and serve with a spoonful of Greek yogurt and one of the reserved tomato halves.

11 thoughts on “Clean Eating: Lentil and Roasted Tomato Soup with Saffron

  1. This looks so lovely! The saffron is perfect because it adds so much richness without any extra butter or oil (not that there’s anything wrong with that, but… you know). ;)

  2. Unusual seasonings for lentil soup! Looking forward to trying it. Would you have a recipe for the bread pictured with it? Thanks!

  3. So many flavours that I love in this recipe! I’ve been totally been obsessed with harissa for years now. In my opinion, best spice blend ever. Definitely trying this – might see how it turns out in the slow cooker after roasting the tomatoes.

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