"Grown Up" Tomato Soup

I got this recipe from food network.

Ingredients:

4 or 5 Tomatoes (they said Roma but I just used what I had)

1 Red pepper

1 Clove garlic

1 Onion

Fresh thyme (I didn't have any so I had to use dried)

Extra virgin olive oil

Salt

Balsamic vinegar

Tomato paste, 1 can

Vegetable stock, 1 can

Quarter tomatoes, red pepper, onion, and peel garlic. Put on a baking sheet and drizzle with oil and balsamic vinegar. Sprinkle with salt (if you want) and roast at 400 degrees for 40 minutes. Blend in a blender and put in a saucepan with tomato paste and vegetable stock to desired consistency.

* I roasted some white asparagus with my veggies and served it on the side. I've always avoided it because it seemed strange and unnatural, being white not green. But it was so good! I highly recommend eating it this way, roasted with a little oil on it.

Lentil Chili from allrecipes.com

When I tried this recipe the other night I was almost bracing myself for a strong, heavy "chili" taste. Instead it was surprisingly light and refreshing. I loved that I put big chunks of carrots and celery in.
1 T olive oil
1 med onion, chopped
1 bulb garlic cloves, chopped
1 (16 oz) pkg dry lentils
1 (6 oz) can tomato paste
1 (14.5 oz) can crushed tomatoes (I used diced because that's what I had)
2 qts water
2 T chili powder
1 T cumin
1 dash paprika
salt and pepper to taste
2 c sliced carrots
2 c sliced celery

In large pot heat oil, stir in garlic and onions; cook till tender. Add lentils, tomatoes, paste, water, and seasonings. Bring to boil then reduce to low and simmer for 30 minutes. Add carrots and celery and cook for 20 more minutes. I served it with toasted grain bread.