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Red Lentil and Tomato Soup
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Source: https://recipheon.com/en/recipes/soups/red-lentil-and-tomato-soup
About this recipe
Red lentil and tomato soup is a thick, hearty soup made with tomato passata and vegetable broth. Red lentils soften quickly, naturally thicken the soup, and make it filling, while the tomato passata gives it a pronounced tomato flavor. Onion forms the base, and curry powder adds a warm, gently spiced aroma that pairs well with the lentils. This simple meatless soup is substantial enough to serve as a full meal.
Ingredients
180 g red lentils
500 ml tomato passata
1 onion
1 liter vegetable broth
1 teaspoon curry powder
hot water for adjusting the consistency, only if needed
Steps
Rinse the lentils in a strainer, finely chop the onion, and measure out the tomato passata and broth.
Cook the onion in a pot for 3–4 minutes in about 50 ml of the measured 1 liter broth. Add 1 teaspoon curry powder and stir for 30 seconds.
Add all the lentils, then pour in the remaining broth and all 500 ml tomato passata. Simmer over low heat for 18–20 minutes, stirring and making sure to reach the bottom of the pot, until the lentils are tender.
Check the consistency and add a small amount of hot water if needed.
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