Lentil Tomato Soup
Published April 25, 2024
Kerri Brewer for The New York Times. Food Stylist: Spencer Richards.
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 tablespoons unsalted butter
1 ⅓ cups heavy cream
2 medium shallots, finely chopped
1 (28-ounce) can whole tomatoes
1 (15-ounce) can lentils, rinsed
Salt
Nutritional analysis per serving (4 servings)
36 grams carbs; 120 milligrams cholesterol; 548 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 26 grams saturated fat; 41 grams fat; 1 gram trans fat; 13 grams fiber; 996 milligrams sodium; 14 grams protein; 12 grams sugar
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
- Step 1
In a medium pot over medium heat, melt the butter. Carefully add 1 cup heavy cream and bring to a boil over medium-high. Reduce the temperature to medium and simmer, occasionally stirring for 5 minutes, until the cream thickens, reduces to about a third of its initial volume, and resembles melted cheese while developing brown bits around the pot.
- Step 2
Add the shallots and continue stirring for 4 to 5 minutes, until there’s very little cream at the bottom and caramelized brown bits all around the sides of the pot.
- Step 3
Add the tomatoes and their juices, crushing them with your hands as you add them to the pot, or crush them inside the pot, using a potato masher. Add the lentils, 2 cups of water and a big pinch of salt to season all the liquid. Scrape the brown bits off the bottom and sides of the pot into the liquid, using a wooden spoon or spatula.
- Step 4
Bring to a boil over medium-high. Partly cover the pot with a lid and boil, stirring occasionally, for 15 minutes. Add the remaining ⅓ cup of cream and season with more salt, if needed.
- Step 5
Serve right away, or blend the soup using an immersion blender until as creamy as desired.
Private Notes
Comments
What are canned lentils and why?
Made with a can of San marzano tomatoes and I used 1 cup of dried red lentils. Cooked lentils before adding. I assumed it would need more spice but it was perfect. My spouse who usually doesn’t like tomato soup loved it. I did not add extra cream at the end. Will definitely make again.
I made this vegan using vegan butter and vegan creamer and it was great! I also added the red lentils raw and it worked well.
Was looking for a tomato soup variant, so tried this. Tastes good if you want a creamy rich bisque style soup - didn’t love the texture with clumpy bits of cream that looked odd after adding the tomato; I had to blend it to make it disappear - this was too creamy and rich for my liking. And I didn’t even add in the second round of cream. I would prefer to take in calories for other things and prefer a cleaner/fresher tomato basil soup with herbal, fresh, or earthy flavors. Now I know my tastes better! - the bits of soft lentils didn’t look appealing to me in a bisque tasting/looking soup so consider blending it in.
Pass on the cream. Used pasta water & a swirl of first class olive oil to finish.
Definitely needs an hour or more to prepare. Cooking for "browned bits" takes 15- 20 mins. Like many NYT recipes cooking times are unrealistic. Followed recipe, found something needed at the end. Will try sherry vinegar to finish on our second try tonight. All in all a good simple recipe if cooking times are adjusted.