Lentil Tomato Soup Recipe
A nutrient-dense lentil tomato soup with fresh tomatoes and vegetables. A healthy and flavorful weekday meal!
Servings: 4 bowls
Calories: 458kcal
Ingredients
- 200 grams (1 cup) small to medium-sized brown lentils
- 8 tablespoons olive oil
- 1 small carrot
- ½ green bell pepper
- 1 small onion
- 2 garlic cloves
- 2 large very ripe tomatoes about 600 grams
- 1 small stick of celery finely chopped
- 1 bay leaf
- 1 teaspoon thyme
- 1250 ml (5 cups) hot water or vegetable, or chicken stock
- freshly ground pepper
Instructions
- Prepare the lentils. Bring lentils to a boil in a cooking pot with plenty of water. Boil for 2 minutes then drain in a strainer.
- Pulse the tomatoes. Cut the tomatoes into smaller pieces and add to a food processor. Pulse until smooth. Set aside.
- Pulse the veggies. Cut the carrot, bell pepper, and onion into smaller pieces and add to a food processor along with the garlic cloves. Blend until a smooth paste forms.
- Heat 3 tablespoons of olive oil in a medium-sized cooking pot over high. Add the paste and saute for a minute or two. Stir often.
- Add remaining ingredients. Add the pulsed tomatoes, lentils, bay leaf, thyme, celery, water, or stock, 5 tablespoons of olive oil, and season with salt and pepper.
- Simmer until lentils are cooked about 40 minutes. Cooking time may vary depending on the variety of the lentils.NOTE: For Instant Pot Instructions see here.
- Serve with plenty of freshly ground pepper on top!
Nutrition
Serving: 1serving | Calories: 458kcal | Carbohydrates: 38g | Protein: 14g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Sodium: 19mg | Potassium: 797mg | Fiber: 17g | Sugar: 5g | Vitamin A: 2951IU | Vitamin C: 30mg | Calcium: 52mg | Iron: 4mg