Recipe
in a large pot heat 1/4 cup of olive oil
add 2 onions season with salt and pepper, saute for about 3 minutes.
add 1 glove of grated garlic.
Slice roma tomatoes in half and drizzle with olive oil and salt and pepper. Roast tomatoes on a cookie sheet for about 10 minutes at 375
Add 8 cups of vegetable stock to pot as well as roasted tomatoes. Add 1 cup of red lentils right into pot no need to soak them first. Bring soup to a boil for about 10 more minutes. Puree soup with a hand held blender. Add 2 cups of wild rice, let soup simmer, once rice is cooked season soup to taste with salt and pepper. Chop some fresh parsley and basil to soup, serve warm with some grated mozzarella cheese on top.
Tomatoes are a great antioxidant, so is basil
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