Simple Lentil And Tomato Soup Recipes

LENTIL-TOMATO SOUP

Steps:

• In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.

SPICY TOMATO AND LENTIL SOUP

Steps:

• Heat the olive oil in a large saucepan or Dutch oven. Lightly brown the onions in the oil. Add the tomatoes, chili pepper, lentils, cumin and basil to the pan along with the water. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes, or until the lentils are tender.
• When the lentils have softened, use a stick blender to puree the soup. Season to taste with salt and pepper. For a special touch, put sour cream in a squirt bottle, and squeeze a spiral onto the top of each bowl of soup, and garnish with a sprig of fresh basil.

LENTIL AND TOMATO SOUP

Steps:

• Heat the oil in small saucepan over a medium heat. Add the onion and garlic and cook for 2-3 minutes.
• Add the remaining ingredients, including black pepper to taste, and bring to the boil. Reduce the heat and simmer for 20 minutes.
• Serve immediately or leave to cool and store in the fridge or freezer for lunches.

HARISSA CHICKEN AND LENTIL SOUP

Steps:

• Preheat the oven to 350˚ F. Heat the olive oil in a medium pot over medium-high heat. Add the white and light green scallion parts and cook until they begin to soften, about 2 minutes. Add the garlic and cook 1 minute. Add the chicken, season with 3/4 teaspoon each salt and pepper and cook, stirring occasionally, until browned on all sides. Stir in the cumin and 1/4 cup harissa to coat the chicken completely; cook 1 minute.
• Add the tomatoes, lentils and 4 1/2 cups water to the pot. Cook until the chicken is cooked through and the soup thickens slightly, about 15 minutes. Season with salt and pepper.
• Meanwhile, wrap the pita in foil and place in the oven to warm, 8 to 10 minutes. Stir the remaining 2 tablespoons harissa and the lemon zest into the yogurt. Right before serving, stir the lemon juice into the soup.
• Divide the soup among bowls. Top with the yogurt mixture and dark green scallion parts; serve with the pita.

LENTIL TOMATO SOUP

Steps:

• Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute for 10 minutes, or until onions are tender.
• Place the tomatoes in a food processor or blender and puree until smooth. Pour this into the pot with the onion along with the chicken broth and the lentils
• Bring to a boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the wine, garlic, nutmeg and cloves. Simmer for at least 25 more minutes.

TOMATO AND LENTIL SOUP

Steps:

• In a saucepan, heat the olive oil. Add the chopped onion and chile peppers and saute for a few minutes.
• Add the plum tomatoes and juices from the can. With the back of a wooden spoon, break up the tomatoes into little chunks. Add the lentils, and season with salt and pepper. Add the water and allow to cook for approximately 15 to 20 minutes, until the soup has thickened.

LENTIL AND TOMATO SOUP

Steps:

• In a saucepan, heat olive oil. Add garlic, parsley and chile peppers and saute for a few minutes. Add plum tomatoes and juices from the tin. With the back of a wooden spoon, break up the tomatoes into little chunks.
• Add the lentils, salt, and pepper. Add the water and allow to cook for approximately 15 to 20 minutes, until the soup has thickened.

TOMATO-LENTIL SOUP

Steps:

• In 3-quart saucepan, heat oil over medium-high heat. Add onion, celery and garlic; cook about 5 minutes, stirring occasionally, until softened.
• Stir in remaining ingredients except tomatoes. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes or until lentils and vegetables are tender.
• Stir in tomatoes. Reduce heat; simmer uncovered about 15 minutes or until thoroughly heated. Remove bay leaf.

HEARTY LENTIL AND TOMATO SOUP

Steps:

• Chop the onion Heat the oil in a saucepan and sauté the onion until transparent.
• Add the remaining ingredients and stir.
• Cover and simmer for 30 minutes, stirring occasionally.
• Adjust seasoning to taste.
• For a slightly smoother soup, allow it to cool slightly then blitz it in a blender or food processor, then reheat.
• Serve the soup with chunky wholemeal bread if you want a meal in a dish!

TOMATO, BASIL, AND LENTIL SOUP

Steps:

• 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.

LENTIL TOMATO SOUP

Steps:

• Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another 5 minutes until tender. Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes. Add the lentils, water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer gently one hour. Taste and adjust seasonings. Remove the bouquet garni, and stir in the parsley. Serve, garnishing each bowl with Parmesan or Gruyère.