Tomato & lentil soup with carrots and celery
This tomato and lentil soup combines hearty lentils with fresh carrots and celery, enhanced by cumin and coriander. It's an easy, nutritious dish perfect for chilly days.
Cook time 30 min
Prep time 15 min
Ingredients:
1 tbsp olive oil1 cup onion
1 garlic clove
1 stalk celery
2 cups carrots
1 tsp ground cumin
1 tsp coriander leaves
3/4 cup lentils
1 tbsp canned tomato paste
3 cups vegetable broth
2 cups water
1 can canned tomatoes
3 tsp bay leaf
1 dash salt
1 dash black pepper
Tomato & lentil soup with carrots and celery is a wholesome and nutritious dish that's perfect for chilly days. This hearty soup combines the earthy flavors of lentils with the freshness of carrots and celery, balanced by the subtle spice of cumin and coriander. Easy to prepare and packed with nutrients, it makes for a delicious meal that everyone will love.
Instructions:
- In a large pot, heat the olive oil over medium heat until shimmering.
- Add the chopped onion to the pot. Sauté for about 5 minutes, or until the onion becomes translucent.
- Add the minced garlic, chopped celery, and diced carrots. Continue to sauté for another 5 minutes, until the vegetables are slightly softened.
- Stir in the ground cumin and chopped coriander leaves. Cook for 1 minute to release the flavors.
- Add the rinsed lentils and tomato paste to the pot, stirring well to combine.
- Pour in the vegetable broth and water.
- Add the canned tomatoes, including the juice.
- Add the bay leaves, salt, and black pepper to the pot. Stir to distribute the seasoning evenly.
- Increase the heat to high to bring the soup to a boil.
- Once boiling, reduce the heat to low. Cover the pot and let the soup simmer for 25-30 minutes, or until the lentils are tender and the vegetables are cooked through.
- Taste the soup and adjust the seasoning if necessary, adding more salt or pepper to taste.
- Remove the bay leaves from the soup.
- Ladle the hot soup into bowls and serve immediately.
Tomato & lentil soup with carrots and celery is a comforting and flavorful recipe that's sure to warm you up. With its rich, savory taste and healthy ingredients, it's an ideal dish for lunch or dinner. Pair it with some crusty bread, and you have a satisfying meal that's both hearty and nourishing.
Tomato & lentil soup with carrots and celery FAQ:
Simmer the soup for 25-30 minutes after it comes to a boil. This allows the lentils to become tender and the vegetables to cook through.
You can substitute lentils with similar legumes like split peas or chickpeas. However, cooking times may vary, so adjust them accordingly.
Allow the soup to cool, then transfer it to an airtight container. It can be refrigerated for up to 4 days or frozen for up to 3 months.
Taste a few lentils to ensure they are tender. They should be soft but not mushy to maintain a good texture in the soup.
Yes, you can use fresh tomatoes. About 4 medium tomatoes should be sufficient. Just peel and chop them, and consider adjusting the liquid content slightly.
Tips:
- 1. Ensure your lentils are well-rinsed to remove any debris and enhance their flavor and texture in the soup.
- 2. For a thicker soup, blend a portion of the cooked lentils and vegetables before adding them back into the pot.
- 3. Adjust seasoning to your preference, adding more salt or pepper as needed.
- 4. For added richness, you can stir in a tablespoon of cream or a dollop of yogurt just before serving.
- 5. This soup stores well in the refrigerator for up to a week, and can be frozen for longer storage. Reheat gently to avoid overcooking the lentils.
Nutrition per serving
4 ServingsCalories 200kcal
Protein 11g
Carbohydrates 36g
Fiber 8g
Sugar 9g
Fat 4.42g
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