Tomato-lentil soup

Published On: May 01 2012 01:25:48 PM EDT   Updated On: May 14 2012 05:51:09 AM EDT

I like to pair this soup with crusty bread and a green salad tossed in a creamy dressing, for a casual, hearty vegetarian meal.

The alliance of tomatoes, lentils, and fresh herbs is so very pleasing. The soup actually improves when made in advance, allowing the flavors a chance to marry. Serve this for dinner tonight and save the leftovers for a quick lunch during the coming weekend.


1 tbsp. olive oil

1 c. finely chopped onion

2 cloves garlic, minced

4 c. vegetable stock or canned chicken stock

2/3 c. dried brown lentils, rinsed

2 carrots, finely chopped

2 celery stalks, finely chopped

1 bay leaf

One 6-ounce can tomato paste

¼ c. finely chopped fresh flat-leaf parsley

1 tbsp. minced fresh thyme, or 1 tsp. dried

1 tbsp. snipped fresh dill, or 1 tsp. dried

1 tbsp. minced fresh tarragon, or 1 tsp. dried

1 tsp. fresh sweet marjoram, or ¼ tsp. dried

½ tsp. freshly ground pepper, or to taste

One 28-ounce can tomatoes, coarsely chopped, with juice

Salt to taste

Sprigs of fresh flat-leaf parsley or thyme for garnish

Heat the oil in a Dutch oven over medium heat. Add the onion and garlic; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the vegetable stock, lentils, carrots, celery, and bay leaf. Bring to a boil over high heat. Reduce the heat; cover and cook, stirring occasionally, until the lentils and vegetables are tender, about 1 hour.

Meanwhile, stir together the tomato paste, parsley, thyme, dill, tarragon, marjoram, and pepper in a small bowl; set aside.

Remove the bay leaf from the soup. Stir in the tomatoes with juice. Add 1 cup of the soup liquid to the tomato paste mixture and stir until smooth; add to the soup and stir gently until heated through. Taste and adjust the seasoning.

Advance Preparation

This soup will keep for up to 5 days in a covered container in the refrigerator. When reheating, stir in vegetable stock or water to thin as desired.


The views expressed are not those of, WKMG or its affiliated companies. This is a community moderated forum (Please note the 'Flag' button). By posting your comments you agree to accept our Terms Of service
blog comments powered by Disqus