Tomato and red lentil seasoned with rosemary and made into a delicious soup…
It’s been a freezing winter where I live and all I crave everyday for dinner is a bowl of warm soup to enrich and pamper my body and soul. This is one such easy to make and nutritious soup that will comfort you.
Tomato Lentil Soup
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Soup
Ingredients
- Oil- 1 tbsp
- Onion, chopped- 1
- Garlic, chopped- 1 large clove
- Celery, diced small- 1 stalk
- Rosemary leaves- from 1 stalk (or add oregano or any other dried herb)
- Tomatoes, chopped- 3
- Paprika- ½ tsp
- Ground cumin- ½ tsp
- Red lentil- ½ cup
- Chicken stock or Vegetable stock- 4 cups
- Ground pepper- ½ tsp
- Cilantro, chopped- 2 handfuls
Instructions
- Heat a large saucepan over medium heat, add oil.
- Add onion, garlic and saute for a few minutes.
- Add diced celery and rosemary leaves, cook till celery has turned soft.
- Add tomatoes, season with paprika and ground cumin, cook for a minute.
- Add red lentil, combine well.
- Add 2 cups of chicken stock or vegetable stock and cook covered till red lentil has cooked well.
- Add the cooked lentil and tomato mixture into a blender and puree till smooth. Or use a hand blender to puree.
- Pour the pureed mixture back to the saucepan.
- Add 2 more cups of chicken stock or vegetable stock, ground pepper and let soup come to a slight boil.
- Chicken stock has salt in it so no need to add salt, taste and if required add accordingly.
- Add cilantro, combine well and cook for a minute.
- Remove the pan from the heat.
- Serve in soup bowls and enjoy with toasted bread or crackers.
