New Recipe Alert: Lentil Tomato Soup

I found this via Twitter today and think I’ll try it tomorrow! I plan to use Pam instead of olive oil to saute. I’ll let you know how it turns out!

Lentil Tomato Soup

This soup is so basic, yet so comforting. You could add additional vegetables, such as onions, carrots, celery, or even sweet potato chunks if you like. It’s hearty, healthy, and filling!

Serves 4

1 (14.5 oz) can of diced tomatoes
1 cup green or black lentils
3 cups chicken stock
1 bay leaf
1 teaspoon dried tarragon
1/8-1/4 teaspoon cayenne pepper, depending on how much heat you want
1/2 teaspoon dried thyme
2 large garlic cloves, minced
1/2 tablespoon extra-virgin olive oil
1/2 teaspoon paprika
Salt and pepper to taste

In a saucepot, warm oil on medium heat.

Add garlic, tarragon, thyme, paprika, and cayenne pepper and sauté for another couple minutes. Add the can of tomatoes along with the chicken stock, bay leaf, and lentils.
Cover and bring to a boil, then reduce to a simmer and cook for about 40 minutes or until lentils are tender. Season with salt and pepper to taste.

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