Tomatolentilsoup 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.

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.

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.

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.

THE BEST EVER TOMATO SOUP

Steps:

• In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

LENTIL TOMATO SOUP FROM TASTE OF HOME

Steps:

• In a large saucepan, combine the water, carrots, onion and lentils; brng 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.
• You can add one, two or all three of the options listed below:.
• Punch up the protein. Meat-eaters won't get the health benefits of this soup unless they eat it. Add 1/2 lb. sliced cooked turkey sausage to satisfy them.
• Adding kale, a true superfood, can keep your immune system strong. Add 3 cups of chopped fresh kale in the last 5 mintues of cooking to turn this into a super soup.
• Go spicy. If you are felled by a cold, add a sinus-clearning kick with 3/4 teaspoons of garam masala, an Indian spice blend found at supermarkets. It' typically made from cardamom, cloves, mace, cinnamon, cumin, fennel, pepper and fenugreek. It comes with iffering heat levels, so ask for a spicy one.

LENTIL TOMATO SOUP

Steps:

• Heat a large soup pan on medium heat. Add the olive oil and saute the onions and garlic until translucent (not browned).
• Pour in the wine and allow it to bubble to deglaze the pot and burn off the alcohol.
• If using dried herbs, stir them in now, followed by the lentils. Pour in the water and boil for 30 minutes or until the lentils are softened.
• Stir in the tomatoes and sea salt and leave for 10 or preferably 20 minutes.
• Stir in the greens a few minutes before serving so they wilt. If using fresh herbs, stir them in now.
• Optionally garnish this lentil tomato soup recipe with fresh herbs or a roasted nut or seed and enjoy.

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.