Cream-less Creamy Lentil Soup with Toasted Red Chilies and Roasted Tomatoes

Cream-less Creamy Lentil Soup with Toasted Red Chilies and Roasted Tomatoes

Ingredients

2 cups dried red lentils
4 cans low sodium Swanson chicken broth
2 dried red chilis
1 cup cherry tomatoes
1/2 onion, diced
2 garlic cloves, minced
EVOO
Kosher Salt
Pepper

Preheat oven to 400 degrees

Toss cherry tomatoes in 1 T. EVOO, place on a parchment paper lined baking sheet, and roast for 10 minutes.  In a skillet, heat 1 t. EVOO, and over medium heat, toast the red chilies, flipping half way through, for 2 minutes.  When done toasting, cool and dice.  Combine the lentils and the chicken broth in a stock pot, bring to a boil, and simmer for 20 minutes, stirring every few minutes.  After 20 minutes have elapsed, add the garlic, onion, red chillies, cherry tomatoes to the pot and simmer for 10-15 minutes, stirring every few minutes.