Lentil Tomato Soup
This vegan "Lentil Tomato Soup" recipe is one of my favorites and full of health benefits and delicious flavors. Have a look
at the amazing benefits of both lentils at the bottom of the page.
Lentils are often overlooked as a great source of protein that is filling, tasty and has only a few calories. In this recipe they harmonize beautifully in combination with peeled tomatoes and the other wholesome ingredients.
Preparation time: 15 minutes
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Cooking time: at least 40 minutes
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Resting time: 0 hours
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Total time needed: 55 minutes
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Grade of Difficulty: easy
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Serves 4
Ingredients
for
Lentil Tomato Soup
- 1 cup of red lentils
- 5 tbs. of extra virgin olive oil
- 2 x 400 gram / 14 oz tins of peeled tomatoes, drained of extra liquids
- 1 medium to large onion, halved and chopped into think half moons
- 2 carrots, peeled and diced
- I sprig of soup celery, diced and leaves discarded
- 1/2 cup of green garden peas
- 7 small cloves of garlic, chopped fine, or to taste
- 1/2 cup of swiss chard, stems removed and leaves chopped roughly
- 4 cups of vegetable stock
- 2 cups of hot water
- 3 tbs. of chives, chopped
- 2 tsp. of fresh thyme, chopped
- 1/2 tbs. freshly squeezed lemon juice
- 1/2 tbs. dark balsamic vinegar
- 1 tsp. salt, or to taste
- 1 heaped tsp. madras curry powder or hot curry powder of your choice
- 2 tsp. cumin powder
- 1/4 tsp. cayenne chilli powder
- 1/4 tsp. freshly ground black pepper or to taste
Directions
- Add oil to a large pot on the stove and switch hotplate to medium heat
- Once the oil is warm (don't let it burn) add onions, carrots and celery to the pot, cover with lid and while stirring them regularly braise the vegetables for about 5 minutes or till onions are soft and beginning to change color
- Add garlic, cumin powder, curry powder, chilli powder, salt and thyme, stir and braise for about 1 minute
- Add the peeled tomatoes and using a wooden spoon break them up while you are stirring the contents of the pot. Cover with lid and braise all for 5 minutes
- Now add lentils, peas, water, black pepper and vegetable stock, cover with lid and bring soup to the boil
- When it begins to boil, reduce the heat to low and gently simmer the soup for 25 minutes
- When the soup is nearly done, carefully ladle about 1 liter / 4.1 cups of the soup into a food processor and blend it into a smooth liquid (Handle the hot soup with care to prevent getting burned)
- Add the smooth liquid back to the rest of the soup in the pot
- Add swiss chard and most of the chives to the soup, stir briefly, cover pot with lid, switch of the stove and let the soup rest for another 5 minutes
- Pour hot Lentil tomato soup into bowls and serve together with buttered slices of freshly baked bread
This recipe was inspired by Kate from Cookie +Kate. She has one of my favourite food blogs. You can find her recipe for this soup which I tweaked to suit my personal taste here.
Indian Dhal with chard and sweet potatoes
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