January 1, 2013

Tomato and Red Lentil Soup

How often to I post savory recipes? Rarely. Except when I really, really, really love them and think other people should know how good these dishes are! This one is also super simple! My mom gave me this recipe years ago and my resolution this year is to be the healthiest me by the big 3-0 birthday. A little less than 9 months to go!
This soup is so good and simple and healthy!!!! You can add or subtract anything you like. The recipe my mom gave me had celery and tomato paste in it, but I didn't have those so I changed it a little. I used vegetable broth because I couldn't find stock in the store. I also used a lot of garlic (4 cloves, maybe 5, I lost count)!  I hope you love this as much as I do!!! This soup freezes really well too!  

Tomato and Red Lentil Soup


1 large onion, chopped
2 T. olive oil
2 large carrots, chopped
2-3 gloves garlic, minced (I grated mine using my Microplane)
2 14-oz diced tomatoes, with juice
4 cups vegetable stock/broth
1/2 pound red lentils
salt and pepper to taste
juice of half a lemon


In a large saucepan heat the olive oil over medium-high heat. Gently cook the onion until soft, about 10 minutes. Add the carrots and cook until they soften, about 5 minutes. Add the garlic and cook for 1-2 minutes. Stir in the tomatoes, lentils and enough stock to cover the lentils by about an inch. You can use water if you run out of vegetable stock. Bring to a boil, then turn down the heat and simmer for about 20 minutes or until the lentils are cooked. Remove from heat and stir in lemon juice. Serve warm.
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