Tomato Red Lentil Soup (Print version)
Red lentils soften quickly and naturally thicken this tomato soup.
# Ingredients:
Ingredients
01 -
200 g dry red lentils
02 -
400 g chopped tomatoes
03 -
1 onion, diced
04 -
1 carrot, diced small
05 -
2 garlic cloves, minced
06 -
1 tbsp olive oil
07 -
900 ml vegetable broth
08 -
1 tsp ground cumin
09 -
½ tsp smoked paprika
10 -
1 tbsp lemon juice
# Instructions:
01 -
Rinse lentils in a sieve and check for any small stones. Heat oil in a large saucepan over medium heat.
02 -
Cook onion and carrot for 6–8 minutes until softened. Stir in garlic, cumin and paprika for 1 minute.
03 -
Add lentils, tomatoes and broth. Bring to a boil, then reduce to a gentle simmer.
04 -
Cook partly covered for 20–25 minutes, stirring occasionally, until the lentils break down and the carrot is tender. Add water if it becomes too thick.
05 -
For a smoother soup, blend a portion with an immersion blender; leave the rest lightly textured. Stir in lemon juice off the heat.
06 -
Taste before adding optional salt because broth varies. Serve hot with a thick but spoonable consistency.
07 -
Cool in shallow containers and refrigerate within two hours for up to four days. Reheat until hot throughout, adding water as the lentils thicken on standing.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.