Description
Discover a hearty and nutritious Tomato Lentil Soup recipe that will warm you up on chilly days. Learn how to make this delicious and comforting soup at home!
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 0.45 kg) (0.60 lb)
- – 2 Tbsp tomato paste (30 ml)
- – 2 15 oz. cans stewed tomatoes (850 g)
- – 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 into small pieces, mince the garlic cloves, and cut the carrots into quarter-round slices. Combine the onion, garlic, carrots, and olive oil in a large pot and cook over medium heat until the onions become tender. Meanwhile, peel the potato and chop it into cubes about half an inch in size.
- Mix in the tomato paste and continue to cook for another 2-3 minutes until the paste starts sticking to the base of the pot.
- Introduce the potato cubes, stewed tomatoes with their liquid, lentils, paprika, basil, oregano, pepper, and vegetable broth into the pot. Stir everything together.
- Cover the pot with a lid and bring the mixture to a boil. Once it starts boiling, lower the heat and let it cook gently for around 40 minutes or until the lentils are very soft and slightly breaking apart, which will help make the soup thicker.
- Pour in the soy sauce, taste the soup, and adjust the salt level if necessary, depending on how salty your broth is. Serve the soup warm, accompanied by crusty bread for dipping.
Notes
- Consider using fire-roasted stewed tomatoes for a richer flavor.
- Try smoked paprika for a smoky twist.
- Thicken the soup by mashing some cooked lentils in the pot.
