Prep 10 mins
Cook 1 hr 30 mins
I really love this soup. I got the recipe from an old Vogue magazine and I've been making it for nearly 10 years. It's great in winter served with crusty bread. You can make it more heartier by adding an extra onion together with more lentils and stock.
- 1 -2 tablespoon oil
- 3 onions, peeled and chopped finely
- lemon pepper
- 1 can italian tomato, chopped roughly
- 150 g red lentils
- 2 liters chicken stock
- garnish with chopped chives (optional)
- Heat the oil in a saucepan and saute the onions over low heat for 10 minutes.
- Add the tomatoes and lemon pepper to taste, and cook for a further 10 minutes.
- Add the lentils and chicken stock, bring slowly to the boil and simmer for 1 and a half hours.
- Tastes great served with crusty bread.
Looks like a great soup and I just now realized how naieve I was to attempt correction of a soup I hadn't made, back in 2003 when I first "reviewed" it. You're inspiring me!
This recipe is great! Thank you for sharing. I halved the recipe, and used one can of College Inn chicken broth (which brought up the sodium content), and I used left over cherry tomatoes (which I blanched) and a cup of salsa. I served the soup with chicken enchiladas and salad.
Hi KarylLee, Thanks for your comments but I don't recommend pre-cooking the lentils in a separate pot beforehand as you would loose alot of the flavour, particularly as red lentils require no pre-soaking at all. Sometimes good things take time and there are no shortcuts.