Lentil Soup

1
Lisa Foote

By
@LisaFoote

This is a vegetarian recipe. It's very simple and smooth. I like it because it's not chunky. I add 1/2 teaspoon of red pepper flakes sometimes to kick up a little heat! It takes about 30 minutes to make and is a great meal after a long day! Enjoy!

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Prep:
24 Hr 30 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

1 can(s)
(14 oz) organic tomatoes (diced or whole)
1
small onion, peeled and grated or cut into very small pieces
2 clove
garlic, peeled and sliced
6 Tbsp
water
1 1/2 pt
(750 ml) water or vegetable stock
1/2 tsp
sugar
2
bay leaves, dried
1/2 tsp
fresh ground pepper
1/2 tsp
salt, sea or kosher preferred
1 can(s)
(14 oz) green lentils, drained
1 Tbsp
red wine vinegar
1/2 tsp
dried oregano or a small handful of fresh oregano, chopped

Step-By-Step

1Blend the tomatoes and their juice until very smooth.
2In a large pan, cook the onion and garlic in 6 TBSP water until soft and the water has evaporated.
3Pour in 1.5 pints (750 ml) of water/vegetable stock then add the tomato sugar, bay leaves and salt and pepper.
4Bring to boil and cook for 10-15 minutes over medium heat.
5Add the canned, drained lentils, vinegar and oregano. Heat until hot.
6Check for seasoning before serving. Add salt, pepper, vinegar or oregano as needed. Remove bay leaves before serving.

About Lentil Soup

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: Mediterranean
Other Tags: Quick & Easy, Healthy