Pardon the pun. But you will surely love this tomato and lentil soup from your head toyourtoes. This tomato and lentil soup is actually a new year’s annual rite for Italians because the round shape of lentils resembles tiny coins. This robust and simple vegetarian soup tastes almost meaty. The cumin and basil impart a savoury, earthy flavour. It’s similar to minestrone soup but without the pasta and other vegetables.
Like most hearty stews and soups, this tomato and lentil soup actually improves overnight, and keeps well for three to four days, although you’ll likely finish it sooner! Serve it with warm toasty bread as a fast and sustaining lunch, or as an entree to your meal. You can add a squeeze of lemon juice, sour cream, extra-virgin olive oil and plenty of freshly ground black pepper for extra zing.
Tomato and Lentil Soup Recipe
Serves: 4 Time: 30 mins
Ingredients :
- 1 cup dry red lentils, washed and drained
- 400g canned chopped tomatoes
- 1 medium onion, minced
- 1 tbsp olive oil
- 1 cup water
- 1/2 tbsp ground cumin
- 1 tbsp dried basil
- Salt and pepper, to taste
- (optional) chopped coriander for garnishing
Preparation :
1. Heat olive oil in a large non-stick saucepan. Brown the onion. Add water, canned tomatoes, red lentils, cumin and dried basil to the saucepan.
2. Bring to the boil, reduce heat to medium-low and simmer for 20 minutes, or till lentils have softened.
3. When lentils are tender, use a stick blender to purée the stew.
4. Season to taste with salt and pepper. Garnish with fresh basil or coriander.
Nutritional Facts:
Per serving: 240 calories; 6 g fat; 30 g carbohydrates; 13 g protein
Carbohydrate Servings: 2
