Pairs well with Lentil Tomato Soup
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Lentil Tomato Soup
5.3K views • 20d ago
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A wholesome and comforting lentil tomato soup made with lentils, fresh vegetables, and tomato sauce. Perfect as a light meal or brunch served with toasted baguette.
00:35:00 total
Serves 6
medium
Soup
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Ingredients
- lentils - 1 cup (160g) (soaked for 1 hour and drained)
- tomato - 1 whole (ripe, peeled after blanching)
- celery - 1 stalk (peeled and chopped)
- carrot - 1/3 piece (chopped)
- onion - 1/2 piece (chopped)
- garlic - 3 cloves (coarsely chopped)
- tomato sauce - 1 cup (used in cooking)
- olive oil - 1 tablespoon (for stir-frying)
- bay leaf - 1 leaf (added during boiling)
- water - 5 cups (for boiling soup)
- salt - 1/2 tablespoon (to taste)
- black pepper - watch the video to see (to taste)
- parsley - watch the video to see (chopped, for garnish)
Instructions
- Prepare Lentils: Soak lentils for about 1 hour, then drain using a strainer.
- Prepare Vegetables: Blanch the tomato briefly in boiling water and peel it. Peel and chop celery, chop carrot, onion, and coarsely chop garlic.
- Sauté Aromatics and Vegetables: Heat olive oil in a pot, stir-fry chopped garlic until fragrant. Add onion, carrot, and celery and stir-fry over medium heat for about 5 minutes until onion becomes translucent.
- Add Tomato, Lentils, and Sauce: Add peeled tomato, soaked lentils, and tomato sauce to the pot and stir-fry together.
- Simmer Soup: Add water and bay leaf, bring to a boil, then simmer for about 30 minutes until lentils are soft.
- Season and Garnish: Remove bay leaf, season with salt and black pepper, then sprinkle chopped parsley on top.
- Serve: Serve hot, optionally with toasted baguette bread.
