Roasted Tomatillo & Lentil Soup

• 12-16 small tomatillos
• 2 tsp olive oil
• 2 cups chopped onion
• 1 tsp turmeric
• 1 tsp cumin powder
• 1 tsp chili powder
• 2 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1 tsp black pepper
• 1/4 tsp coriander
• 1 head garlic
• 2 cups water
• 2-3 cups dried lentils
• 32 oz. vegetable broth.

1. Roast tomatillos using cast iron/ glass dish in oven at 325u0b0 until starting to turn black - mash or dice. Saute onion with olive oil in large pot until soft. Mix spices and taste. Add to onions (turmeric thru coriander). Saute mince garlic for 1 minute. Add water, lentils and broth. Bring to a boil and reduce heat to simmer for 1 hour. Reserve 2 cups lentil mix and puree remaining mixture in blender. Stir lentil mix and puree together. Add salt/ peper to taste.

tomatillos, olive oil, onion, turmeric, cumin powder, chili powder, red pepper, kosher salt, black pepper, coriander, garlic, water, dried lentils, vegetable broth

Taken from www.epicurious.com/recipes/member/views/roasted-tomatillo-lentil-soup-51364721 (may not work)