Lentil and tomato soup
Discover the rich, hearty flavors of our Lentil and Tomato Soup recipe. Featuring lentils, savory bacon, fresh thyme, and a blend of canned tomatoes and tomato juice, this soup is perfectly seasoned with a hint of vinegar, salt, and black pepper. With the added depth from vegetable broth and a touch of onion, this comforting dish is both nourishing and satisfying, ideal for a cozy meal.
- 30 Jan 2025
- Cook time 40 min
- Prep time 15 min
- 3 Servings
- 10 Ingredients
Lentil and tomato soup is a hearty, nutritious, and flavorful dish that's perfect for a cozy dinner. This recipe combines the earthy taste of lentils with the robust flavors of tomatoes and fresh thyme, enhanced by the smoky notes of bacon. It's a versatile soup that can be enjoyed by itself or paired with a crusty piece of bread.
Ingredients:
Instructions:
- Rinse the lentils thoroughly under cold water and set them aside.
- Finely chop the onions and dice the bacon strips into small pieces.
- In a large pot or Dutch oven, cook the diced bacon over medium heat until it becomes crispy. Use a slotted spoon to remove the bacon and set it aside, leaving the rendered fat in the pot.
- Add the chopped onions to the pot with the bacon fat. Sauté the onions until they become translucent and softened, about 5-7 minutes.
- Add the canned tomatoes (including their juice) to the pot. Break them up into smaller pieces using a spoon or masher.
- Add the rinsed lentils, tomato juice, and fresh thyme to the pot.
- Pour in the vegetable broth and stir to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer. Cover the pot and cook for about 30-35 minutes, or until the lentils are tender.
- Stir in the vinegar to add a bit of acidity to the soup.
- Add salt and black pepper to taste. Adjust the seasoning as needed.
- Ladle the soup into bowls and top each with the crispy bacon pieces that were set aside earlier.
- Serve hot and enjoy your delicious Lentil and Tomato Soup!
Tips:
- Before cooking, rinse the lentils thoroughly to remove any debris and reduce the potential for bitterness.
- For a vegetarian version of the soup, omit the bacon and use olive oil or butter to sauté the onions.
- To enhance the depth of flavor, consider adding a splash of red wine while sautéing the onions and bacon.
- If you prefer a smoother soup, you can use an immersion blender to blend the soup to your desired consistency before serving.
- Adjust the seasoning to your taste by adding more salt, pepper, or vinegar as needed.
- This soup stores well in the refrigerator for a few days and tastes even better the next day as the flavors meld together.
Your delicious lentil and tomato soup is now ready to serve! This comforting dish is not only rich in flavor but also packed with nutrients. Garnish with a sprig of thyme or a sprinkle of freshly ground black pepper for an added touch. Enjoy this wholesome meal with your loved ones.
| Nutrition Facts | |
|---|---|
| Serving Size | 580 grams |
| Energy | |
| Calories 270kcal | 14% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 8g | 22% |
| Sugar 12g | 12% |
| Fat | |
| Fat 5g | 6% |
| Saturated 1.65g | 6% |
| Cholesterol 12mg | - |
| Vitamins | |
| Vitamin A 77ug | 8% |
| Choline 63mg | 12% |
| Vitamin B1 1.25mg | 104% |
| Vitamin B2 0.31mg | 24% |
| Vitamin B3 3.57mg | 22% |
| Vitamin B6 0.58mg | 34% |
| Vitamin B9 220ug | 55% |
| Vitamin B12 0.13ug | 5% |
| Vitamin C 63mg | 73% |
| Vitamin E 1.26mg | 8% |
| Vitamin K 9ug | 8% |
| Minerals | |
| Calcium, Ca 81mg | 7% |
| Copper, Cu 0.46mg | 51% |
| Iron, Fe 3.92mg | 36% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 220mg | 18% |
| Potassium, K 910mg | 27% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 1300mg | 87% |
| Zinc, Zn 2.07mg | 19% |
| Water | |
| Water 510g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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