Fragrant Red Lentil and Tomato Soup

Fragrant Red Lentil and Tomato Soup // FoodNouveau.com

Soup is always an easy answer at my house. Don’t feel like cooking? A steaming Asian soup filled with leftover chicken and veggies it is. Not so hungry for lunch? We go for a cup of blended veggie soup with a slice of bread and a piece of cheese. I always try to have a variety of portioned soups in the freezer as I feel they’re the ultimate last minute meal solution. Plus, I never ever feel like I don’t want to eat soup. It’s a sure shot.

This particular soup is one of our favorites. It’s hearty enough to hold you until the next meal, it’s super flavorful and rich tasting, and it freezes wonderfully. If you’re not such a lentil lover, know that red lentils are not only prettier to look at than the green or brown varieties, they also have a creamier texture and a milder taste. This recipe serves 2 to 3, but I always double (or even triple) it. What’s chopping a little more veggies now if your effort’s going to produce a few more delicious, ready-made meals for later?

Fragrant Red Lentil and Tomato Soup

Serves 2-3

1 tbsp [15 ml] olive oil
1 medium-sized yellow onion, diced
1 tsp [5 ml] ground cumin
½ tsp. [2.5 ml] ground turmeric
½ tsp. [2.5 ml] ground allspice
½ tbsp. [7 ml] finely grated fresh ginger
2½ cups [625 ml] vegetable broth (you can use chicken broth too)
½ cup [125 ml] red lentils
1 large rib celery, diced
1 medium carrot, diced
4 plum tomatoes, chopped (set aside one of the four chopped tomatoes)
Sea salt and freshly ground black pepper

Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.

Add the cumin, turmeric, allspice, and ginger and cook, stirring continuously until fragrant, about 1 minute.

Add the broth, lentils, celery, carrot and 3 of the 4 chopped plum tomatoes. Raise the heat to medium-high and bring to a simmer. Reduce the heat and let the soup simmer until the lentils are tender, about 30 minutes.

Add the remaining tomato and season with sea salt and freshly ground black pepper to taste. Let the soup simmer until the tomato is heated through, a couple of minutes. Serve sprinkled with fresh coriander leaves, or let the soup cool completely, portion and freeze in airtight plastic containers.

Recipe Credit: Adapted from Heidi Murkoff and Sharon Mazel, Eating Well When You’re Expecting

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