Tomato lentil soup
It took a while to get to this recipe that I find very delicious and that I want to keep making again and again. And most importantly- the whole family loves it too!
Another thing- this soup is very healthy, filling and creamy in taste. You can make it very quickly and it has room for variation in the added spices, diversifying it every time you make it- one night you are in Italy and the next in India or even Mexico.
800 g tomatoes blanched, peeled, diced (can use canned or fresh)
150 g red or green lentils, soaked in water 20-30 min
1 medium carrot, cut in thin slices
1 medium onion, chopped
2 garlic cloves, finely chopped
1 tsp curry
1 tsp ground cumin
½ tsp oregano
1 tbsp tomato paste
800 ml vegetable broth + water if necessary
2 tbsp olive oil for cooking
Salt, pepper and sugar to taste
Optional: 2 handfuls of spinach or kale
1. Soak the lentils in water and in the meantime chop the onion and cut the carrot.
2. In a large pot heat the olive oil and on small heat sautée the onion until transparent, 5-7 min.
3. Add carrots, stir and on medium heat cook for 3 more minutes.
4. Add all the spices, garlic and once the garlic starts to become very fragrant, add the tomato paste and cook for a minute.
5. Stir in the diced tomatoes.
6. Add a tbsp of sugar.
7. Add the lentils and broth, put on the lid and on medium heat simmer for 20-25 min until the lentils get soft but don’t become mushy.
8. Put ¼ of the soup in a blender and blend completely smooth, then add back to the pot.
9. Stir, taste, add salt and pepper. If desired, add a dash of lime or lemon juice to bring out the flavors.
10. Now add the spinach or kale, if you have chosen to.
11. Let the soup rest for 15 min before serving.
Recipe: Ārija Avota
Photo: onemilk
