There’ s nothing quite as soothing as a pot of soup boiling away on the stove top whenever it’ s cold and freezing outside. The smell alone heats me from the inside out. This week I was wanting a simple vegetable forward soup, and so i whipped up this really easy Tomato Lentil Soup. I’ ve already been enjoying the leftovers for days, occasionally with a grilled cheese on the side.: )
This soup kind of tastes just like a traditional vegetable soup, but with the slightly more tomato-y broth, plus a small earthiness from the lentils. It’ s i9000 super hearty and comforting, that is exactly what I love about a good plate of soup in the winter!
Lentils can be confusing, especially considering that there isn’ t a lot of persistence in labeling in the United States. I utilized a basic brown lentil, which has a dull brown-olive color and cooks along with about 20 minutes of boiling. Sometimes these lentils are tagged “ green lentils” sometimes simply “ lentils” so to be sure you possess the right kind, check the cooking guidelines on the package. It should say to simmer for about 20 minutes, not forty five minutes.
I do not recommend using a red, orange, or yellowish lentil for this soup because they pack in too easily and you’ lmost all end up with something more along the lines of the lentil porridge than a lentil soups.: ) (It would probably still flavor good, though! )
One of the reasons I love soup is because they will almost always make great leftovers, which soup is no exception. The left over spots will stay good in the fridge for approximately 4-5 days, or you can freeze this for longer storage. I always suggest separating the soup into single servings just after cooking so it cools lower more quickly in the refrigerator, which will provide you with more longevity with the leftovers. As soon as cooled you can transfer some towards the freezer for later!
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Dice one red onion, mince two cloves of garlic clove, and slice three carrots. I love to do smaller pieces of carrot with this soup, so I cut the pieces into quarter rounds. Add the particular onion, carrot, and garlic to some large soup pot with two Tbsp olive oil. Sauté over moderate until the onions are soft. While the carrot and onion are sauté e, peel and dice one russet potato into ½ -inch cubes.
Add 2 Tbsp tomato paste and continue to sauté for some more minutes, or until the tomato paste begins to coat the bottom from the pot.
Add the cubed potato, two 15oz. cans associated with stewed tomatoes (with juices), a single cup lentils (not cooked), ½ teaspoon paprika, ½ tsp dried tulsi, ½ tsp dried oregano, ¼ tsp pepper, and 4 mugs vegetable broth.
Stir everything to mix. Place a lid on top and accept the soup up to a boil. Once cooking, reduce the heat to low plus simmer for about 40 minutes, or even until the lentils are very soft and also have begun to break down a bit.
After boiling the soup, stir in two Tbsp soy sauce. Taste the particular soup and adjust the sodium if needed (this will depend on the particular salt content of your broth. I did so not add any in addition to the me llaman sauce).
Serve hot with some crusty breads for dipping! (I garnished after some parsley for color, but it’ s not needed to flavor this particular soup. )