Lentil & Tomato Soup

Author: Anita Jacobson

Courses:

Cuisine:

Ingredients:

Diets:

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.

Another great recipe by https://vforveggy.com.