Lentil & Tomato Soup

5.0 from 1 reviews

Author: Anita Jacobson

Courses: Soup

Cuisines: American

Diets: Gluten Free Vegan

Ingredients: Beans Vegetables

Prep Time: 15 mins

Cook Time: 1 hour 15 mins

Total Time: 1 hour 30 mins

Serves: 8

Ingredients

• 2 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 1/2 cup diced carrot
• 1 1/2 cup diced celery
• 4 Roma tomatoes, diced
• 3 tablespoon tomato paste
• 2 bay leaves
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground pepper, or to taste
• 1/2 lb (225 gram, or about 1 cup) lentil, washed and drained
• 6 cup vegetable stock/water
• Serve with (optional)
• Parmesan cheese, or nutritional yeast for a vegan option
• lemon juice
• chopped parsley/cilantro

Instructions

1. Heat olive oil in a pot over medium heat. Sauté onion until translucent, about 5 minutes.
2. Add garlic, carrot, and celery. Cook for 5 minutes.
3. Add diced tomatoes, tomato paste, bay leaves, salt, and pepper. Cook for 5 minutes.
4. Add lentil and stock/water. Bring to a boil, reduce the heat to a simmer, cover the pot, and cook for 1 hour.
5. Turn off the heat, add salt and pepper if necessary.
6. Serve the lentil soup with Parmesan cheese/nutritional yeast, lemon juice, and chopped parsley/cilantro.