Ingredients
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1.5 l Chicken stockor vegetable, or beef
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250 g Tomato Passata
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1 cup Red lentils
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1 pcs Onion
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1 pcs Carrot
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2 stalks Celery rib
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1/2 pcs Paprika red
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1 clove Garlic
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3 tbsp Sunflower oil
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1 pcs Bay leaf
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2 pcs Pimento
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to taste Salt
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for serving:
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Cream 33-36%
Directions
If you cook tomato soups, then you’ll love this one! If you haven’t, it’s high time you started, and this tomato & lentils soup is wonderful to start with!
I’m giving the tomato passata:stock ratio that I prefer, but you can make the soup more tomatoey by adding more passata and less stock.
I use tomato passata, which is basically tomato puree because it seems the most convenient option for soups. You can also use canned tomatoes, but it will result in a different, less smooth texture. And you’ll have to use twice as much as passata. Tomato juice also works fine, but you’ll also have to double the amount. Either option requires less stock so that the soup isn’t too watery.
In season, you’ll probably want to use puree from fresh tomatoes, or tomatoes alone.
The soup is thick with a slight sour-fresh taste of tomatoes which perfectly pairs with cream.
Enjoy!
P.S. For dairy-free and vegan version omit cream, for vegetarian and vegan – use vegetable stock.
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Steps
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1
Done
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Finely dice the onion, carrot, celery, and pepper. Peel the garlic. |
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2
Done
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In a heavy-bottom pan, heat oil, add the onion, carrot, and celery. Cook stirring over medium heat until soft and golden (about 10 min). Add the pepper and cook for another 2 min. Add the garlic clove and cook for 30 sec. |
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3
Done
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Add the stock, tomato passata, salt, and seasoning. Bring to a boil, add the lentils. Then reduce to simmer and cook until the lentils are mushy. You can also blend the soup with a blender to achieve a thick texture with vegetable and lentil bites. |
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4
Done
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Remove from heat, cover with a lid and let stand for 5-10 min. |
