Tomato and Lentil Soup

5.00 (3)
⏱ 70 mins 🍽 6 serving(s) 🏷 Lentil

This nourishing soup combines red lentils with a base of softened leek, carrot, onion, and garlic. Simmered in tomato juice and chopped tomatoes with cumin, coriander, and a bay leaf, it creates a thick, flavourful broth. After cooking for 45 minutes, you can choose to blend it for a smooth texture or enjoy it chunky. It is finished with a garnish of fresh parsley for a vibrant touch. Perfect for a wholesome lunch or dinner.

Tomato and Lentil Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 leek, thinly sliced
  • 1 large carrot, quasrtered and thinly sliced
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 250 g red lentils
  • 1 1/4 liters water
  • 350 ml tomato juice
  • 1 (400 g) can chopped tomatoes
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1 bay leaf
  • salt and pepper
  • chopped fresh parsley (to garnish)

Method

  1. Warm the olive oil in a large saucepan.
  2. Place the thinly sliced leek, carrot, chopped onion, and garlic into the pan. Cover and cook for 4-5 minutes, stirring often, until the leek and onion have begun to soften.
  3. Check the red lentils, rinsing and draining them while looking for any debris.
  4. Stir the lentils into the pan along with 1 1/4 liters water, the tomato juice, and the can of chopped tomatoes. Mix in the ground cumin, ground coriander, bay leaf, and a generous pinch of salt.
  5. Allow the mixture to reach a boil, then lower the heat to maintain a simmer. Cook for about 45 minutes, or until the vegetables are tender.
  6. At this stage, you may blend the soup for a smoother consistency or leave it unblended.
  7. Adjust the seasoning with additional salt and pepper to taste.
  8. Serve each bowl with a scattering of chopped fresh parsley.

Nutrition (per serving)

Sodium179800 mg

Recipe details

CategoryLentil
AuthorJustJanS