Lentil Tomato Soup
- Total Time
- About 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup lentils, washed and picked over
- 1tablespoon extra virgin olive oil
- 1medium onion, chopped
- 2garlic cloves, minced
- 1carrot, diced
- 1stalk of celery, diced
- Salt to taste
- 114-ounce can chopped tomatoes, with juice
- 5cups water
- A bouquet garni made with 2 sprigs rosemary and 1 bay leaf
- Freshly ground pepper to taste
- Grated Parmesan or Gruyère for serving
- 1 to 2tablespoons chopped flat-leaf parsley
For the Lentil Tomato Soup
Nutritional analysis per serving (4 servings)
247 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 9 grams dietary fiber; 6 grams sugars; 14 grams protein; 1177 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Lentil Tomato Soup
- Step 1
Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another 5 minutes until tender. Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes. Add the lentils, water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer gently one hour. Taste and adjust seasonings. Remove the bouquet garni, and stir in the parsley. Serve, garnishing each bowl with Parmesan or Gruyère.
- Advance preparation: This soup will improve overnight, and keeps well for three or four days, though you will probably finish it sooner. It can be frozen for a couple of months.Martha Rose Shulman can be reached at martha-rose-shulman.com
Private Notes
Comments
I added lemon juice (about one lemon's worth) to the recipe - it was delicious. As noted, the soup did improve overnight.
Another trick is to thrown in a Parmesan rind. You will not regret it.
Good tip on the lemon juice. I added it at the end as a garnish, along with a little olive oil, and it helped. Also, pancetta helped.
Day of the soup wasn't as exciting as it was the day after or even two days after. I highly recommend making it ahead.
I was looking for a recipe to use up some fresh tomatoes, and I don't think this was it! There's a depth of flavour missing. If you want to use fresh, maybe add some tomato paste or soy sauce at the end. I just added a dash of tamari to the bowl I'm eating and it helped.
I think I am going to add some potato and a little pasta - probably Ditalini.
basamic vinegar at the end is a nice touch, could probably do a bit of pancetta before the onions an I think it would work