ROASTED MUSHROOM, GARLIC AND LENTIL SOUP

Makes: about 12 cups (3L)

2 lbs (1 kg) mushrooms

8 cloves garlic, peeled

4 tbsp (60 mL) extra-virgin olive oil

2 cups (500 mL) French ( le Puy) lentils

4 tbsp (60 mL) extra-virgin olive oil

3 cups (750 mL) diced onion

1 1/2 cups (375 mL) diced carrot 1 1/2 cups (375 mL) diced celery 2 tbsp (30 mL) each chopped rosemary and sage leaves

1 1/2 tsp (7.5 mL) ground coriander seed

1/8 tsp (0.5 mL) ground allspice 1/3 cup (80 mL) tomato paste 10 cups (2 1/2 L) water

1. On a large rimmed sheet pan that can hold the mushrooms in a single layer, toss the mushroom and garlic with the first 4 tbsp (60 mL) oil.

2. Roast for 45 minutes at 350 F (175 C), stirring the mushrooms halfway through the cooking. Mushrooms will brown and shrivel, which is fine.

3. In a large pot, heat second 4 tbsp (60 mL) oil over medium heat. Add onion, carrot, celery, rosemary and sage. Cook until vegetables are soft but not brown.

4. Stir in coriander, allspice and tomato paste. Add lentils, mushrooms, water and salt.

5. Bring to a boil, turn down to a simmer and cook until the lentils are tender, 45-60 minutes. Add water if necessary to keep the soup fluid.

6. Blend the soup until smooth and return to the pot. Adjust the seasoning, and add more water if necessary. Reheat and ladle into warm bowls.