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Weeknight Meal Under 30 minutes: Red Lentil Tomato Soup

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    Red Lentil Tomato Soup
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    Red lentils on the left and sautéed onion with spices on the right
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    After the lentils soften, add the tomatoes, salt, black pepper and maple syrup, and cook for 15 minutes more.

Text, photos and food cooked by Michal Martinek

May 6, 2016

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Red Lentil Tomato Soup

Hearty and homey, this deep scarlet soup is quick to make and composed with a short list of simple ingredients. It can be a meal in itself, or a prelude to one. You should be able to find red lentils easily; if not, try Middle Eastern or Indian stores. They cook in no time, and their earthy flavor is perfectly complemented by the sweet onion and the acidic kick from the crushed tomatoes. If you feel like it, you can puree the finished soup with an immersion blender for a creamy texture.

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  1. Serves 2–4
  2. 2 tablespoons olive oil
  3. 1 cup yellow onion, peeled, finely diced
  4. 1 garlic clove, peeled, finely chopped
  5. 1 teaspoon cumin
  6. ½ cup red lentils, rinsed
  7. 3 cups vegetable stock
  8. 1 14-ounce can crushed tomatoes
  9. ½ teaspoon salt
  10. ¼ teaspoon black pepper, freshly ground
  11. 1 tablespoon maple syrup or sugar
  12. Cilantro to garnish

1

Heat the olive oil in a stockpot over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the cumin and cook for another 3 minutes until colored.

2

Add the lentils, pour in the stock, and bring to a boil. Simmer until the lentils soften, about 10 minutes. Add the tomatoes, salt, black pepper and maple syrup, and cook for 15 minutes more. Adjust seasoning and serve in individual bowls, sprinkled with cilantro.

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