Lentil Tomato Soup Recipe

Ingredients

• 200 grams (1 cup) small to medium-sized brown lentils
• 8 tablespoons olive oil
• 1 small carrot
• 1/2 green bell pepper
• 1 small onion
• 2 garlic cloves
• 2 large very ripe tomatoes (about 600 grams)
• 1 small stick of celery (finely chopped)
• 1 bay leaf
• 1 teaspoon thyme
• 1250 ml (5 cups) hot water or vegetable, or chicken stock
• freshly ground pepper

Instructions

1. 1

   Prepare the lentils. Bring lentils to a boil in a cooking pot with plenty of water. Boil for 2 minutes then drain in a strainer.

2. 2

   Pulse the tomatoes. Cut the tomatoes into smaller pieces and add to a food processor. Pulse until smooth. Set aside.

3. 3

   Pulse the veggies. Cut the carrot, bell pepper, and onion into smaller pieces and add to a food processor along with the garlic cloves. Blend until a smooth paste forms.

4. 4

   Heat 3 tablespoons of olive oil in a medium-sized cooking pot over high. Add the paste and saute for a minute or two. Stir often.

5. 5

   Add remaining ingredients. Add the pulsed tomatoes, lentils, bay leaf, thyme, celery, water, or stock, 5 tablespoons of olive oil, and season with salt and pepper.

6. 6

   Simmer until lentils are cooked about 40 minutes. Cooking time may vary depending on the variety of the lentils.NOTE: For Instant Pot Instructions see here.

7. 7

   Serve with plenty of freshly ground pepper on top!