Description
Discover how to make a hearty Lentil and Tomato Soup that is both delicious and nutritious. Learn the step-by-step recipe on our cooking website today!
Ingredients
- – 2 Tbsp olive oil (30 ml)
- – 1 yellow onion (0.32 kg)
- – 3 carrots (0.42 kg)
- – 2 cloves garlic (0.16 kg)
- – 1 russet potato (about 450 g) (0.60 kg)
- – 2 Tbsp tomato paste (30 ml)
- – 2 cans (400 g each) stewed tomatoes
- – 1 cup brown lentils (200 g)
- – 1/2 tsp paprika (2.5 ml)
- – 1/2 tsp dried basil (2.5 ml)
- – 1/2 tsp dried oregano (2.5 ml)
- – 1/4 tsp freshly cracked black pepper (1.25 ml)
- – 4 cups vegetable broth (960 ml)
- – 2 Tbsp soy sauce (30 ml)
Instructions
- Chop the onion, finely chop the garlic, and cut the carrots into small slices. Combine the onion, garlic, carrots, and olive oil in a large pot and cook over medium heat until the onions are tender. While these cook, peel and chop the potato into ½-inch pieces.
- Incorporate the tomato paste and continue to cook for 2-3 minutes, or until the paste begins to stick to the base of the pot.
- Introduce the diced potato, stewed tomatoes with their juices, lentils, paprika, basil, oregano, pepper, and vegetable broth to the pot. Mix everything thoroughly.
- Cover the pot with a lid and heat until the soup reaches a boil. Once boiling, reduce the heat to low and let it gently cook for about 40 minutes, or until the lentils are very soft and start to break apart, which will help thicken the soup.
- Pour in the soy sauce, taste the soup, and adjust the salt if necessary, depending on the saltiness of your vegetable broth. Serve warm with some crusty bread for dipping.
Notes
- Consider using fire-roasted stewed tomatoes for a more robust flavor.
- Add chopped spinach or kale for extra nutrition and vibrant color.
- For a thicker soup, mash some cooked potato and lentils to thicken the broth.
