Prep 10 mins
Cook 1 hr 10 mins
From the cookbook Cooking on a Budget. Use whichever lentils you have - we like it with red lentils, but it's very nice with green or brown lentils (or a combination). I occasionally will add a couple of rashers of diced bacon if I've got bacon on hand, but without the bacon it's a great vegetarian/vegan soup. This also freezes very well.
- 1 tablespoon olive oil
- 2 onions
- 2 garlic cloves
- 3 stalks celery
- 1 1⁄2 cups red lentils
- 440 g tomatoes
- 1 bay leaf
- 1⁄2 teaspoon dried herbs
- 2 tablespoons tomato paste
- 4 cups vegetable stock
- salt and pepper
- Heat oil in a large heavy based pot or stock pot and gently cook finely chopped onions, garlic and celery till transulscent, but not browned.
- Add lentils, canned tomatoes, bayleaf, mixed herbs, tomato paste and vegetable stock, bring to the boil, then reduce heatand simmer, stirring occasionally, for an hour or until the lentils are tender.
- Remove the bay leave and check seasonings and adjust to your personal taste. Enjoy.
My kids really love tomato soup and this one did not disappoint them. I loved that this one was quick to make and tasted very fresh. I also love that I didn't have to serve anything with this because the lentils were filling. I couldn't find red lentils, so I used plain dried lentils. Thank you Nicole N. Made for Zaar Chef Alphabet Soup.
Yummy and simple. I wasn't exactly faithful to the recipe... I didn't have any celery and I don't like onions, so I used onion salt instead and added oregano, red pepper flakes and a bit of chili powder for a slightly spicy soup. Very tasty, though a bit boring without the added crunch of the vegetables.
This is delicious, I made it on a cool Sunday afternoon and served it with some freshly baked bread. Thanks for sharing