Tomato And Lentil Soup Recipes

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:

• 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 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:

• Start by putting the lentils in a sieve and rinsing them under cold water to remove some of the excess starch.
• Heat the oil in a pot and add in the onions. Turn the heat down to low and leave the onions to gently cook until soft and translucent, about 5-10 minutes.
• Stir in the tomato purée until all the onions have been coated and cook for about 2 minutes.
• Next, add in the red pepper and mix in with the onions.
• In the meantime, dissolve the two stock cubes in a litre of boiling water.
• Add the red lentils and the ham stock to the pot and stir. Leave the soup to simmer for 10-15 minutes.
• If you would like to purée the soup, do so now. I like to give it a few quick pulses with my stick blender to remove any large chunks of onion or pepper, but don´t purée it until completely smooth.
• Season the soup to taste with chilli flakes (if you like a little spice), salt and pepper.
• Serve hot, with some crusty bread and butter. The soup can also be easily reheated the next day or frozen.

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 saucepan over medium heat.
• Add the leek, carrot, onion and garlic, cover and cook for 4-5 minutes or stirring frequently until the leek and onion are a little softened.
• Rinse and drain the lentils, picking them over for any foreign matter.
• Add the lentils to the pan and stir in the waster, juice and tomatoes, Add the cumin, coriander, bayleaf and a large pinch of salt.
• Bring to the boil and reduce the heat to a simmer and cook for about 45 minutes, or until the vegetables are tender.
• you can now puree the soup if you prefer it smoother or leave it as it is.
• Season well with salt and pepper before serving.
• Garnish each serving with a sprinkling of fresh 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 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.