This Lentil Tomato Soup is so good for you, as well as delicious! There is nothing better than a bowl of hearty soup on a chilly day or any day for that matter. It's easy, too! Lentils are versatile and have a unique and earthy flavor. They are also nutritious, fat free, cholesterol free, Kosher, high in fiber and protein. This soup is so delicious and it made enough to eat right away for dinner and enough to freeze for another brisk fall day. Expressed Your Love Through Food!
INGREDIENTS
1 16 oz Bag of Lentils
1 Large Onion chopped
4 tablespoons Olive Oil
4 Cloves Garlic sliced
2 tablespoons Tomato Paste
1 pint Cherry Tomatoes
4 cups Beef or Vegetable Stock
1 Can 28 oz San Marzano Peeled Tomatoes (tomatoes crushed by hand or blender)
1 teaspoon Pink Himalaya Salt
1 tablespoon Italian Seasoning
Fresh Ground Pepper to taste
2 Bay Leaves
Freshly Grated Parmesan Cheese for serving
INSTRUCTIONS
Rinse lentils in water and check for any small stones, dirt etc.
Melt oil on medium heat in a thick-bottomed pot or dutch oven. Add the onions and stir to coat, cook the onions and grape tomatoes until just soft. Add garlic and tomato paste and cook for a minute until the garlic is fragrant. Add lentils and sauté for another minute or two. Add salt, spices, crushed tomatoes, stock and increase the heat to medium high and bring soup to a simmer (do not boil). Reduce heat to low allow the soup to simmer and cook for 45 minutes or until the lentils are tender. Remove and discard the bay leaves.
Taste and adjust salt and pepper to your liking.
Ladle into warm soup bowls and sprinkle with fresh grated parmesan cheese. Express Your Love Through Food!!! ENJOY!
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