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.

LENTIL SOUP WITH TOMATO AND TUSCAN KALE

Steps:

• For the lentils: Remove the outer layers from the head of garlic and cut off about 1/4 inch of the stem end to expose the cloves. Add the lentils to a large pot and cover them by 2 inches with water. Add the onion, carrots, celery, bay leaf, the head of garlic and a couple of pinches of salt. Bring the lentils to a boil over high heat, reduce the heat to a simmer and cook until the lentils are creamy and tender, about 40 minutes.
• Remove and discard the onion, carrots, celery, bay leaf and garlic. Using an immersion blender, puree about one-third of the lentils and return them to the pot. (Or scoop one-third of the lentils into a standard blender and puree, then add back to the pot.)
• For the soffrito: In a food processor, combine the red onion, carrots, celery, rosemary and thyme and pulse until the vegetables are minced. Add the mixture to a separate large soup pot along with the olive oil. Turn the heat to high and fry the vegetables, stirring occasionally, until they soften and color slightly, 10 to 12 minutes. Add the tomato paste, canned tomatoes with their juice, and a couple pinches of salt to the soffrito and stir. Reduce the heat to medium-high and cook for 10 minutes. Add the kale and another pinch of salt, stirring to coat the leaves. Reduce the heat to medium and cook for 10 minutes, until the kale is soft.
• Add the lentils into the pot of vegetables and stir. Add about 2 cups water, a little at a time, to thin the soup (it can be more or less water, depending on the level of thickness you prefer). Increase the heat to high and bring to a boil. Reduce the heat and simmer for about 30 minutes to allow the flavors to come together. Taste and add salt, if needed. Serve with black pepper, Parmesan and a drizzle of olive oil.

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.

LENTIL AND TOMATO SOUP

Steps:

• Heat the oil in small saucepan over a medium heat. Add the onion and garlic and cook for 2-3 minutes.
• Add the remaining ingredients, including black pepper to taste, and bring to the boil. Reduce the heat and simmer for 20 minutes.
• Serve immediately or leave to cool and store in the fridge or freezer for lunches.

POTATO AND LENTIL SOUP

Steps:

• fill a large stock pot with around 3litres of water and bring to the boil. Add 4 knorr vegetable stock cubes and simmer whilst stirring
• add the lentils
• Dice the potatoes, leeks and onion and add to the pot
• grate the carrots and add to the pot and season with salt and pepper if you wish
• simmer the soup for around 2hours stirring occasionally and once the potatoes are cooked the soup is ready

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!

TOMATO, BASIL, AND LENTIL SOUP

Steps:

• In a large soup pot, saute the onions on medium-low until soft.
• Add the minced garlic and saute until fragrant, being careful not to brown it.
• Add the dried lentils, basil and oregano, paprika (to taste) and saute a little longer, until fragrant.
• Stir in the can of diced tomatoes and add water or chicken stock to cover the beans about 1 or so inches, depending on how thick you want the soup.
• Add brown sugar, red wine vinegar and carrot, if using.
• Boil the soup until the lentils have softened to a satisfactory texture. Add water/stock if necessary.
• Remove approximately 2 cups of soup and, using a handblender or foodprocessor, purify the soup. Add the sour cream to this mixture, stir until smooth and and return to main pot.
• Salt and pepper to taste.

LENTIL TOMATO SOUP

Steps:

• Sort and rinse lentils.
• In a large saucepan, combine rinsed lentils and water.
• In a small frying pan, or skillet, saute onion and garlic in the butter until onion is tender but not browned.
• Add onion and garlic to lentils.
• Stir in salt, pepper, sugar, Oregano, basil and parsley.
• Bring to a boil; reduce heat.
• Cover and simmer until the lentils are tender, about 45 minutes.
• Add tomatoes and tomato paste.
• Stir well.
• Simmer 15 minutes longer.
• Garnish each bowl with a parsley sprig, if desired.

TOMATO AND LENTIL SOUP

Steps:

• Heat the oil in a large saucepan over medium heat.
• Add the leek, carrot, onion and garlic, cover and cook for 4-5 minutes or stirring frequently until the leek and onion are a little softened.
• Rinse and drain the lentils, picking them over for any foreign matter.
• Add the lentils to the pan and stir in the waster, juice and tomatoes, Add the cumin, coriander, bayleaf and a large pinch of salt.
• Bring to the boil and reduce the heat to a simmer and cook for about 45 minutes, or until the vegetables are tender.
• you can now puree the soup if you prefer it smoother or leave it as it is.
• Season well with salt and pepper before serving.
• Garnish each serving with a sprinkling of fresh parsley.

TOMATO AND LENTIL SOUP

Steps:

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

LENTIL AND TOMATO SOUP WITH CORIANDER AND CUMIN

Steps:

• Place lentils in a large saucepan and add water to cover by 4 inches; bring to a boil over high heat.
• Reduce heat to low and simmer until lentils are just tender, 20 to 30 minutes.
• Drain, reserving cooking liquid separately.
• In a nonreactive stockpot set over medium heat, heat oil until it ripples.
• Add onions and sauté until translucent, about 5 minutes.
• Add garlic and sauté 5 minutes.
• Add coriander, cumin, fennel seeds, mustard seeds and cayenne.
• Stir in tomatoes and their juice, reduce heat to low and simmer for 5 minutes.
• Stir in cooked lentils and 3 cups of the lentil cooking liquid; bring to a simmer over medium heat.
• Stir in spinach and cook until it is completely wilted.
• If soup is too thick, add more lentil cooking liquid or water.
• Add salt and pepper.
• Serve and top each bowl with some cilantro and chunks of feta cheese, if desired.

RED LENTIL SOUP

Steps:

• Start by putting the lentils in a sieve and rinsing them under cold water to remove some of the excess starch.
• Heat the oil in a pot and add in the onions. Turn the heat down to low and leave the onions to gently cook until soft and translucent, about 5-10 minutes.
• Stir in the tomato purée until all the onions have been coated and cook for about 2 minutes.
• Next, add in the red pepper and mix in with the onions.
• In the meantime, dissolve the two stock cubes in a litre of boiling water.
• Add the red lentils and the ham stock to the pot and stir. Leave the soup to simmer for 10-15 minutes.
• If you would like to purée the soup, do so now. I like to give it a few quick pulses with my stick blender to remove any large chunks of onion or pepper, but don´t purée it until completely smooth.
• Season the soup to taste with chilli flakes (if you like a little spice), salt and pepper.
• Serve hot, with some crusty bread and butter. The soup can also be easily reheated the next day or frozen.

AROMATIC TOMATO, CARROT AND LENTIL SOUP

Steps:

• Heat the EVOO in a medium saucepan on medium heat. Once heated, add the onions and garlic and allow to sweat for about 2 minutes. They should be tender but not starting to brown yet.
• Add the mustard powder, chilli and turmeric, and stir to combine.
• Add the carrots and sauteé for about 3 minutes, until they have softened slightly.
• Add the chopped tomatoes, stock and lentils and simmer for about 15 minutes, or until the lentils are tender.
• Remove from the heat and add in the lemon juice.
• Remove 2-3 cups of the soup and blend until smooth. Add back into the main saucepan, add salt and pepper to taste and stir to combine.

ITALIAN GREEN LENTIL SOUP

Steps:

• Add the lentils to a large saucepan and cover with 5cm/2in water. Cook over a medium heat, you don't want to boil the lentils, for about 20 minutes. To test if the lentils are cooked crush one between your fingers, it should feel creamy not starchy. Season the lentils with salt and pepper.
• Heat a large saucepan and add the oil. Add the onions and cook over a medium heat until soft and golden.
• Add the garlic and basil stalks. Be careful not to burn the garlic. Once the dish starts smelling strongly of garlic add the chopped tomatoes.
• Add the lentils and stock and stir. Leave to cook for 5 minutes for all the flavours to marry.
• Season with salt and pepper and ladle the soup into bowls. Top with grated pecorino cheese (if using), basil leaves and a drizzle of olive oil.

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.