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


Sweet Potato Soup als Alicia


Green Soup


7 Health Benefits of Lentils


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