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Quick and Easy Lentil and Tomato Soup
Quick and Easy Lentil and Tomato Soup
This hearty Lentil and Tomato Soup comes together barely requires any work at all and comes together in a snap. Double or triple the recipe and keep a stash in the freezer at all times for delicious, last-minute meals.
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Quick and Easy Lentil and Tomato Soup
Ingredients
- 1 tbsp extra-virgin olive oil
- 2-3 cloves garlic minced or grated with a Microplane
- 1 tbsp ground cumin
- 4 cups vegetable stock
- 1 can (28 oz / 796 ml) diced tomatoes
- 3/4 cup dry red lentils, thoroughly rinsed and drained
- 1/2 cup grated carrots (about 2 large carrots)
- 1/3 cup dry quinoa
Optional garnishes
- Juice from 1 lemon
- 2 large handfuls baby spinach
Instructions
- In a large saucepan set over medium heat, heat the olive oil. Add the garlic and stir for 1 minute. Add the cumin and stir for 30 seconds more. Add the stock, diced tomatoes, red lentils, grated carrots, and quinoa. Bring to a boil, then lower the heat and simmer, uncovered, for 20 minutes.
- Season with salt and pepper, then stir well. If using, stir in the lemon juice and baby spinach. Let sit for 5 minutes to allow the baby spinach to wilt. Reheat, if needed, and serve.
- STORAGE: Let the Lentil and Tomato Soup cool completely, then divide between airtight containers. Refrigerate for up to 3 days, or freeze for up to 1 month.
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Author: Marie Asselin
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