Meet my favorite tomato lentil soup! Made with red lentils, tomatoes, curry powder, and fresh coriander. It's spicy, healthy, economical and absolutely delicious.Recipe yields 4 servings (approx 1 ½ cup each).
Keyword: Tomato lentil soup
1 ½Tbspolive oil
1medium-sized onion, diced
1large carrot, diced
1celery stalk, diced
1red bell pepper, diced
3garlic cloves, minced
1 cup(190 grams)dried red lentils, picked over and rinsed
1 can(14oz/400 grams)tomatoes and their juice (whole, diced, or crushed are fine)
4 cups(960 ml)low-sodium vegetable broth or water
¾tspfine salt, plus more to taste
¼tspblack pepper, plus more to taste
¼cupfinely chopped cilantro, plus cilantro leaves for garnish
1lemon juice, to taste
Warm the olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add the mixed vegetables, stirring often, until the onion has softened and is turning translucent, about 7 minutes.
Add the garlic, curry powder and chili flakes. Cook until fragrant while stirring constantly, about 1 minute.
Pour in the red lentils and the canned tomatoes and cook for 1 minute, stirring often, to enhance their flavor.
Pour in the broth (or the water) and add salt and pepper. Raise heat and bring to the a boil, then reduce the heat to maintain a gentle simmer and cover the pot. Cook for about 30 minutes, or until the lentils are tender.
Using a stick blender, do 2 or 3 quick whizzes to thicken the soup. Alternatively, let it cool slightly, and transfer 2 cups to a blender. Securely fasten the lid, protect your hands from steam with a tea towel placed over the lid, and purée until smooth. Pour the puréed soup back into the pot.
Remove the pot from the heat and stir in the chopped cilantro and the juice of half lemon. Taste and make sure you're happy with the seasoning: you migth want to add a bit more salt salt or, for spicier soup, another pinch of chili flakes.
Serve with fresh cilantro leaves, crusty bread and a few lemon wedges (from the half lemon left). You might want to add extra lemon juice for freshness. Enjoy!
STORAGE: This soup will keep in the fridge in an airtight container for up to 4 days.
Nutrition facts: Please note that the nutrition values are based on an online nutrition calculator. It’s an estimate only and it should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving (about 1 ½ cup).