Tomato Lentil Soup Recipe 445 Food

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

Steps:

• Heat oil in a large heavy based pot or stock pot and gently cook finely chopped onions, garlic and celery till transulscent, but not browned.
• Add lentils, canned tomatoes, bayleaf, mixed herbs, tomato paste and vegetable stock, bring to the boil, then reduce heatand simmer, stirring occasionally, for an hour or until the lentils are tender.
• Remove the bay leave and check seasonings and adjust to your personal taste. Enjoy.

TOMATO & LENTIL SOUP

Steps:

• Heat the coconut oil in a large frying pan.
• Peel and chop the onions, then place in the frying pan and cook over a medium/high heat until softened.
• Crush the garlic cloves and place into the frying pan along with the thyme, cumin and paprika. Mix until combined, then cook for a further 2 minutes.
• In a large pan - place the can of chopped tomatoes, lentils and vegetable stock, then pour in the onion mixture from the frying pan. Stir until well combined, then bring to the boil. Once boiling reduce to a simmer and leave for 15-20 minutes.
• Serve with Greek yoghurt on top.

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.

TOMATO AND LENTIL SOUP

Steps:

• Heat oil in a large Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook 10 minutes or until the vegetables are tender, stirring frequently.
• Add water, dried lentils, 1 tablespoon dill, bay leaves, chile, and tomato sauce.
• Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender.
• Stir in remaining 1 tablespoon dill, vinegar, salt, and black pepper; discard bay leaves and chile. Sprinkle with cheese.

LENTIL & TOMATO SOUP

Steps:

• In a large saucepan, heat butter (or oil) and cook onion and bacon till beginning to brown.
• Stir in lentils, add stock, tomatoes and their juice and stir well.
• Bring to boil and reduce heat. Simmer, covered, for 20-30 mins until lentils are cooked.
• Liquidise soup in blender, add salt and pepper to taste.
• Garnish with a swirl of cream, serve with crusty bread or toast.

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.

TOMATO LENTIL SOUP

Steps:

• Brown meat and drain fat.
• Saute celery and onion until tender.
• Add rest of ingredients.
• Cook 2 hours or until lentils are soft.