Lentil Tomato Soup Recipes

Steps:

• Sort and rinse lentils.
• In a large saucepan, combine rinsed lentils and water.
• In a small frying pan, or skillet, saute onion and garlic in the butter until onion is tender but not browned.
• Add onion and garlic to lentils.
• Stir in salt, pepper, sugar, Oregano, basil and parsley.
• Bring to a boil; reduce heat.
• Cover and simmer until the lentils are tender, about 45 minutes.
• Add tomatoes and tomato paste.
• Stir well.
• Simmer 15 minutes longer.
• Garnish each bowl with a parsley sprig, if desired.

Steps:

• Heat a large soup pan on medium heat. Add the olive oil and saute the onions and garlic until translucent (not browned).
• Pour in the wine and allow it to bubble to deglaze the pot and burn off the alcohol.
• If using dried herbs, stir them in now, followed by the lentils. Pour in the water and boil for 30 minutes or until the lentils are softened.
• Stir in the tomatoes and sea salt and leave for 10 or preferably 20 minutes.
• Stir in the greens a few minutes before serving so they wilt. If using fresh herbs, stir them in now.
• Optionally garnish this lentil tomato soup recipe with fresh herbs or a roasted nut or seed and enjoy.

Steps:

• In a large saucepan, heat butter (or oil) and cook onion and bacon till beginning to brown.
• Stir in lentils, add stock, tomatoes and their juice and stir well.
• Bring to boil and reduce heat. Simmer, covered, for 20-30 mins until lentils are cooked.
• Liquidise soup in blender, add salt and pepper to taste.
• Garnish with a swirl of cream, serve with crusty bread or toast.

Steps:

• Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute for 10 minutes, or until onions are tender.
• Place the tomatoes in a food processor or blender and puree until smooth. Pour this into the pot with the onion along with the chicken broth and the lentils
• Bring to a boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the wine, garlic, nutmeg and cloves. Simmer for at least 25 more minutes.

Steps:

• In a saucepan, heat the olive oil. Add the chopped onion and chile peppers and saute for a few minutes.
• Add the plum tomatoes and juices from the can. With the back of a wooden spoon, break up the tomatoes into little chunks. Add the lentils, and season with salt and pepper. Add the water and allow to cook for approximately 15 to 20 minutes, until the soup has thickened.

Steps:

• For the lentils: Remove the outer layers from the head of garlic and cut off about 1/4 inch of the stem end to expose the cloves. Add the lentils to a large pot and cover them by 2 inches with water. Add the onion, carrots, celery, bay leaf, the head of garlic and a couple of pinches of salt. Bring the lentils to a boil over high heat, reduce the heat to a simmer and cook until the lentils are creamy and tender, about 40 minutes.
• Remove and discard the onion, carrots, celery, bay leaf and garlic. Using an immersion blender, puree about one-third of the lentils and return them to the pot. (Or scoop one-third of the lentils into a standard blender and puree, then add back to the pot.)
• For the soffrito: In a food processor, combine the red onion, carrots, celery, rosemary and thyme and pulse until the vegetables are minced. Add the mixture to a separate large soup pot along with the olive oil. Turn the heat to high and fry the vegetables, stirring occasionally, until they soften and color slightly, 10 to 12 minutes. Add the tomato paste, canned tomatoes with their juice, and a couple pinches of salt to the soffrito and stir. Reduce the heat to medium-high and cook for 10 minutes. Add the kale and another pinch of salt, stirring to coat the leaves. Reduce the heat to medium and cook for 10 minutes, until the kale is soft.
• Add the lentils into the pot of vegetables and stir. Add about 2 cups water, a little at a time, to thin the soup (it can be more or less water, depending on the level of thickness you prefer). Increase the heat to high and bring to a boil. Reduce the heat and simmer for about 30 minutes to allow the flavors to come together. Taste and add salt, if needed. Serve with black pepper, Parmesan and a drizzle of olive oil.

Steps:

• In a saucepan, heat olive oil. Add garlic, parsley and chile peppers and saute for a few minutes. Add plum tomatoes and juices from the tin. With the back of a wooden spoon, break up the tomatoes into little chunks.
• Add the lentils, salt, and pepper. Add the water and allow to cook for approximately 15 to 20 minutes, until the soup has thickened.

Steps:

• Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
• Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
• Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

Steps:

• In a large saucepan gently sauté the onion in a little olive oil spray until softened.
• Add the lentils, spices, chickpeas, tomato and stock. Stir, cover and cook for about 15 minutes, or until the lentils are tender.
• Remove Two large ladles of the thick soup and set aside.
• Blend the rest with a stick blender until pureed, then add the 2 retained ladles and reheat until piping hot!
• Season with lots of ground black pepper and add more stock/water if you like a more dilute soup. Finally, top with fresh chopped coriander and serve with crusty bread!

Steps:

• In a large soup pot, saute the onions on medium-low until soft.
• Add the minced garlic and saute until fragrant, being careful not to brown it.
• Add the dried lentils, basil and oregano, paprika (to taste) and saute a little longer, until fragrant.
• Stir in the can of diced tomatoes and add water or chicken stock to cover the beans about 1 or so inches, depending on how thick you want the soup.
• Add brown sugar, red wine vinegar and carrot, if using.
• Boil the soup until the lentils have softened to a satisfactory texture. Add water/stock if necessary.
• Remove approximately 2 cups of soup and, using a handblender or foodprocessor, purify the soup. Add the sour cream to this mixture, stir until smooth and and return to main pot.
• Salt and pepper to taste.

Steps:

• Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another 5 minutes until tender. Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes. Add the lentils, water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer gently one hour. Taste and adjust seasonings. Remove the bouquet garni, and stir in the parsley. Serve, garnishing each bowl with Parmesan or Gruyère.

Steps:

• Heat the olive oil in a large saucepan or Dutch oven. Lightly brown the onions in the oil. Add the tomatoes, chili pepper, lentils, cumin and basil to the pan along with the water. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes, or until the lentils are tender.
• When the lentils have softened, use a stick blender to puree the soup. Season to taste with salt and pepper. For a special touch, put sour cream in a squirt bottle, and squeeze a spiral onto the top of each bowl of soup, and garnish with a sprig of fresh basil.

Steps:

• In 3-quart saucepan, heat oil over medium-high heat. Add onion, celery and garlic; cook about 5 minutes, stirring occasionally, until softened.
• Stir in remaining ingredients except tomatoes. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes or until lentils and vegetables are tender.
• Stir in tomatoes. Reduce heat; simmer uncovered about 15 minutes or until thoroughly heated. Remove bay leaf.

Steps:

• In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.

Steps:

• Chop the onion Heat the oil in a saucepan and sauté the onion until transparent.
• Add the remaining ingredients and stir.
• Cover and simmer for 30 minutes, stirring occasionally.
• Adjust seasoning to taste.
• For a slightly smoother soup, allow it to cool slightly then blitz it in a blender or food processor, then reheat.
• Serve the soup with chunky wholemeal bread if you want a meal in a dish!