Tomato lentil soup
This Tomato Lentil Soup is a hearty dish featuring tangy canned tomatoes and earthy lentils, all simmered in vegetable broth for maximum flavor. It's a quick, one-pot meal that's perfect for any time of year.
Cook time 30 min
Prep time 5 min
Ingredients:
2 tsp olive oil2 garlic cloves
2 cans canned tomatoes
2 cups vegetable broth
1/2 cup canned lentils
salt & pepper to taste
Tomato lentil soup is a hearty and nutritious meal perfect for any time of the year. This recipe combines the tangy flavor of canned tomatoes with the earthy taste of red lentils, all simmered in a savory vegetable broth. It's a simple, one-pot dish that’s both delicious and easy to prepare, making it ideal for a quick weeknight dinner or a comforting lunch.
Instructions:
- Mince the garlic cloves.
- Open the cans of tomatoes and lentils, and drain and rinse the lentils.
- In a large pot, heat the 2 teaspoons of olive oil over medium heat.
- Add the minced garlic to the pot and sauté until fragrant, about 1-2 minutes. Be careful not to let the garlic burn.
- Pour the 2 cans of tomatoes and the 2 cups of vegetable broth into the pot.
- Bring the mixture to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally.
- Add the drained and rinsed 1/2 cup of canned red lentils to the pot.
- Season the soup with salt and pepper to taste. Stir well to combine.
- Allow the soup to continue simmering for another 10-15 minutes, until the lentils are tender and the flavors have melded together.
- For a creamier texture, you can use an immersion blender to partially blend the soup to your desired consistency. Alternatively, transfer a portion of the soup to a standard blender, blend until smooth, then return it to the pot.
- Ladle the soup into bowls and serve hot. Enjoy with a side of crusty bread if desired!
With its rich blend of flavors and wholesome ingredients, this tomato lentil soup is sure to become a staple in your meal rotation. It’s not only easy to make but also packed with nutrients. Serve it with a slice of crusty bread or a fresh salad to complete the meal. Enjoy your homemade, heartwarming soup!
Tomato lentil soup FAQ:
After combining all ingredients, let the soup simmer for about 10 minutes. Then, add the lentils and continue simmering for another 10-15 minutes until the lentils are tender.
Yes, but you'll need to adjust the cooking time. If using dry red lentils, add them to the pot before the vegetable broth and tomatoes, and allow them to cook for 20-25 minutes or until tender.
Allow the soup to cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.
You can substitute vegetable broth with water or any other type of broth, such as chicken or beef broth, if not strictly vegan. Adjust seasoning accordingly.
The lentils should be tender and easily mashable with a fork. If they are still firm after 15 minutes, allow them to simmer a little longer.
Cooking Tips:
- Sauté the garlic first.: Heat the olive oil in your pot and sauté the minced garlic cloves until they're fragrant. This step enhances the depth of flavor in your soup.
- Add some herbs.: Consider adding herbs like basil, oregano, or thyme to enhance the flavor profile. Fresh or dried herbs can both work well.
- Rinse the canned lentils.: Rinse the canned lentils under cold water before adding them to the pot to remove excess sodium and improve the soup's texture.
- Blend for a smoother texture.: If you prefer a smoother soup, use an immersion blender to puree the soup to your desired consistency.
- Adjust seasoning at the end.: Always taste your soup and adjust the salt and pepper at the end of cooking. This ensures you don’t over-season and lets you control the final flavor.
Nutrition Facts
4 ServingsCalories 70kcal
Protein 4.21g
Carbohydrates 13g
Fiber 6g
Sugar 6g
Fat 2.93g
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