Lentil and tomato soup
Lentil and tomato soup is a hearty dish, combining earthy lentils with rich tomatoes and fresh thyme, finished with crispy bacon. This simple recipe results in a flavorful, warming soup perfect for any occasion.
Cook time 40 min
Prep time 15 min
Ingredients:
4 oz lentils1.50 cups onion
3 bacon strips
2 cans canned tomatoes
1 cup tomato juice
2 tsp fresh thyme
3 cups vegetable broth
2 tsp vinegar
1 dash salt
1 dash black pepper
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.
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!
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.
Lentil and tomato soup FAQ:
Simmer the soup for about 30-35 minutes, or until the lentils are tender. Keep the pot covered to retain moisture and heat.
Yes, you can substitute bacon with smoked turkey, tempeh, or omit it entirely for a vegetarian version. Adjust seasoning to enhance flavor, as bacon adds saltiness.
If the lentils are still hard, continue to simmer the soup for an additional 5-10 minutes, adding more broth or water if necessary to prevent sticking.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 3 months in freezer-safe containers.
Brown or green lentils are ideal for this recipe as they hold their shape well when cooked. Avoid red lentils as they tend to become mushy.
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.
Nutrition per serving
3 ServingsCalories 270kcal
Protein 16g
Carbohydrates 40g
Fiber 8g
Sugar 12g
Fat 5g
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