Recipe by LeeDelaino
I created this soup many years ago after eating something like it at an "ex-pat" cafe in Prague. It's a really easy to make soup and can vary to your taste.
Top Review by Jodi Marie in Chicagoland
This was really great! It made a fast and easy lunch, and tasted great too! I am definitely adding this to my favorite soups list. I omitted the lentils and substituted apple cider vinegar for the red wine vinegar. I used 3 cups of chicken broth and also used just 2 1/2 Tablespoons of Italian seasoning instead of the basil and oregano individually. Otherwise made as directed. Definitely puree the 2 cups and add sour cream it adds a whole new flavor to the soup.
- 1 large white onion, diced
- 3 -4 large garlic cloves, minced
- 2 tablespoons dried basil
- 2 teaspoons dried oregano
- 2 cups dried lentils, washed
- 1 (15 ounce) can diced tomatoes
- water or chicken stock
- 1 -2 teaspoon brown sugar
- 1 tablespoon red wine vinegar
- 1 carrot, diced (optional)
- salt, pepper, paprika or smoked paprika, to taste
- 1 cup sour cream
Directions See How It's Made
- 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.