Charred vegetable soup

• 2 big tomatoes, cut into wedges

• 1 big onion, cut into wedges

• 1 c. kale

• 1 c. celery stalks

• ¾ c. grape tomatoes, cubed

• ½ lemon, sliced

• ¾ c. red lentils

• 1 c. corn

• ¾ c canned chickpeas

•  1.5 tbsp tomato paste

• 1 tbsp red pepper paste- optional 

• 1 garlic clove, crushed

• 1 tbsp. Smoked paprika

• 1 tbsp. Cuminin

• Chilli flakes- optional

• 1 tsp. ground coriander

• 2 tbsp. oil

• 1.5 liter boiling water or chicken stalk
  

1. In a lined baking dish, put all the vegetables (including the lemon but not the garlic, lentils and chickpeas). Spray with olive oil spray.

2. Broil on high for 10 minutes. Flip vegetables and broil for 8-10 more minutes. Take out.

3. Chop the vegetables.

4. Heat the oil. Add spices and tomato paste. Mix. Add lentils and chickpeas, vegetables and water/ chicken stalk. Bring to a boil.

5. Cook for 20 more minutes, till the lentils get soft.