Hearty Lentil And Tomato Soup Food

VEGAN TOMATO LENTIL SOUP

Steps:

• Heat the oil in a large soup pot over medium heat.
• Add the garlic, onion and carrots and cook for 5-6 minutes, stirring often until soft and fragrant.
• Add the celery, stock, lentils, tomatoes, herbs and spices and bring to a simmer. Start with 5 cups of broth and if needed, slowly add a little more as it cooks to adjust the thickness.
• Simmer lightly until lentils are soft and tender, approximately 20-25 minutes.
• Season with salt and additional pepper, to taste, and add a squeeze of lemon juice.
• Remove the bay leaves and serve right away. Leftovers can be stored in the fridge for up to 5 day or frozen for up to 3 months.

HEARTY LENTIL SOUP WITH HAM AND POTATOES

Steps:

• In a soup pot, heat olive oil over medium-high heat. Add shallots, carrot, and celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in lentils and chicken stock and bring to a boil. Reduce heat to low, cover, and simmer 10 minutes. Puree with immersion blender to thicken.
• Stir in potatoes and ham, cover, and simmer until potatoes are softened, 10 minutes longer. To serve, ladle soup into bowls and swirl in parsley puree.
• Combine garlic, salt, pepper, and parsley in a blender or food processor (preferably small model) and process until pureed.
• Yield: about 1/3 cup

LENTIL TOMATO SOUP

Steps:

• Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute for 10 minutes, or until onions are tender.
• Place the tomatoes in a food processor or blender and puree until smooth. Pour this into the pot with the onion along with the chicken broth and the lentils
• Bring to a boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the wine, garlic, nutmeg and cloves. Simmer for at least 25 more minutes.

HEARTY LENTIL SOUP

Steps:

• In a Dutch oven, saute the celery, onion and garlic in butter until tender. Stir in the water, tomatoes, lentils, barley, bouillon, oregano, rosemary and pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until lentils and barley are almost tender., Add carrots; simmer for 15 minutes or until the carrots, lentils and barley are tender. Sprinkle each serving with cheese if desired.

HEARTY LENTIL AND TOMATO SOUP

Steps:

• Chop the onion Heat the oil in a saucepan and sauté the onion until transparent.
• Add the remaining ingredients and stir.
• Cover and simmer for 30 minutes, stirring occasionally.
• Adjust seasoning to taste.
• For a slightly smoother soup, allow it to cool slightly then blitz it in a blender or food processor, then reheat.
• Serve the soup with chunky wholemeal bread if you want a meal in a dish!

LENTIL AND TOMATO SOUP

Steps:

• In a saucepan, heat olive oil. Add garlic, parsley and chile peppers and saute for a few minutes. Add plum tomatoes and juices from the tin. With the back of a wooden spoon, break up the tomatoes into little chunks.
• Add the lentils, salt, and pepper. Add the water and allow to cook for approximately 15 to 20 minutes, until the soup has thickened.

LENTIL-TOMATO SOUP

Steps:

• In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.

HEARTY TOMATO AND LENTIL SOUP

Steps:

• Saute onions and celery in olive oil cooking spray until onions are translucent.
• Add 1 lb brown lentils, vegetable broth, water and .the cans of tomatoes.
• Cover and bring to a boil.
• Reduce heat to low and simmer until lentils are soft and celery is tender.
• NOTE: I used 8 cups of broth plus one cup water for a thicker soup. If you desire a thinner soup, you may want to add an extra 2 cups of broth if desired.