Tomato Soup with Red Lentils
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Source: https://recipheon.com/en/recipes/soups/tomato-soup-with-red-lentils
About this recipe
Tomato soup with red lentils is a thicker, more filling take on tomato soup made with tomato passata and vegetable broth. Red lentils soften quickly, thicken the soup, and make it hearty without the need for pasta or rice. Onion sautéed in olive oil deepens the tomato base and rounds out the flavor. It is a simple meatless soup that is substantial enough for an everyday lunch or dinner.
Ingredients
Servings: 4
900 ml vegetable broth
450 ml tomato passata
120 g red lentils
1 onion
1 tablespoon olive oil
Steps
Rinse the red lentils in a strainer, finely chop the onion, and have the tomato passata, broth, and olive oil ready.
Cook the onion in the olive oil for 2–3 minutes to mellow its flavor before adding the tomato passata and red lentils.
Add the rinsed lentils, pour in the broth, and cook for 15–20 minutes, until the lentils are tender.
Pour in the tomato passata and cook for another 5–8 minutes, until the flavors meld.
Stir the soup and serve immediately.
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