Lentil and Tomato Soup
How do you prepare lentil soup with tomato and vegetables?
Sauté onion, celery and bell pepper; add tomato pulp, chopped potatoes and carrots, cooking for 15 minutes. Add precooked lentils, cumin and curry, stewing everything together until the potatoes soften. Serve the soup hot, garnished with fresh parsley, for a nourishing and comforting dish full of flavor.
A delicious one-dish meal best enjoyed very hot. It can be prepared in half an hour at most; however, it can also be made in advance and reheated at the last moment.
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Servings: Serves 4
Ingredients
- 320 g precooked lentils
- 1 red onion
- 1 red bell pepper
- 1 celery stalk
- 1 medium carrot
- 400 g tomato pulp
- 4 medium potatoes
- 3 tablespoons extra virgin olive oil
- 2 teaspoons ground cumin
- 2 teaspoons curry powder
Instructions
Finely chop the onion, celery and bell pepper.
Sauté them in a pot with the oil over medium heat.
Chop the carrot and potatoes to your liking, preferably not too thick so they cook quickly and the lentils do not overcook.
After about 10 minutes, add the tomato pulp, potatoes and carrot to the aromatics.
Cook for about 15 minutes.
Add the cumin and curry. Mix.
Add the lentils.
Stew for approximately another 10-15 minutes, until the potatoes are soft and all the ingredients have come together well. Adjust the salt.
At the end of cooking, finely chop the parsley and sprinkle it over the lentils. Serve very hot.
Enjoy your meal!
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- 320 g precooked lentils
- 1 red onion
- 1 red bell pepper
- 1 celery stalk
- 1 medium carrot
- 400 g tomato pulp
- 4 medium potatoes
- 3 tablespoons extra virgin olive oil
- 2 teaspoons ground cumin
- 2 teaspoons curry powder