Lentil and tomato soup

• For 4 people
• Preparation time : 45 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Lentil and Tomato Soup
  • Olive oil : 2 tablespoons
  • Onion (chopped) : 1 medium-sized
  • Carrot (chopped) : 1 medium-sized
  • Celery stalk (chopped) : 1 medium-sized
  • Garlic cloves (minced) : 2
  • Dried lentils : 1 cup
  • Canned diced tomatoes : 1 can
  • Vegetable broth : 4 cups
  • Bay leaf : 1
  • Dried thyme : 1 teaspoon
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
  • Fresh parsley (for garnish) :

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Heat olive oil in a large pot over medium heat.
• Add the chopped onion, carrot, celery, and minced garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
• Rinse the dried lentils under cold water and add them to the pot.
• Pour in the canned diced tomatoes and vegetable broth.
• Add the bay leaf, dried thyme, salt, and black pepper to the pot.
• Stir well and bring the soup to a boil.
• Reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes or until the lentils are tender.
• Remove the bay leaf from the soup.
• Use an immersion blender or a regular blender to puree the soup until smooth.
• If using a regular blender, be sure to blend in batches and allow the soup to cool slightly before blending.
• Return the soup to the pot and heat it over low heat until warmed through.
• Serve the lentil and tomato soup hot, garnished with fresh parsley.

Tips

• You can add other vegetables like bell peppers or zucchini to the soup for extra flavor and nutrition.
• If you prefer a chunkier soup, you can skip the blending step and leave the soup as is.

Information

• Lentil and tomato soup is a nutritious and filling dish that is perfect for a comforting meal. It is rich in protein and fiber from the lentils, and the tomatoes add a tangy and savory flavor. Enjoy this soup on its own or serve it with crusty bread for a complete meal.