Kategorie

Creamy Tomato and Lentil Soup

Name: Creamy Tomato and Lentil Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 200 g red lentils; 800 g chopped tomatoes; 1 medium onion; 1 carrot; 2 garlic cloves; 900 ml vegetable stock; 1 tsp sweet paprika; 1/2 tsp ground cumin; 15 g flat-leaf parsley; 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper

Zusammenfassung

Velvety red lentil soup with tomatoes, mild spices and parsley.

Preparation

Rinse lentils in a fine sieve until the water runs mostly clear. Finely dice onion and carrot; chop garlic. Heat oil in a large pot over medium heat. Cook onion and carrot with salt for 6 minutes, stirring regularly, until softened. Add garlic, paprika and cumin; stir for 30 seconds.
Add tomatoes, stock, lentils and pepper. Bring to the boil, then reduce to a gentle simmer. Cook partially covered for 20 to 25 minutes, stirring every 5 minutes so lentils do not catch on the base, until the lentils are very soft.
Finely chop parsley. Blend the soup with a stick blender until smooth, or blend only half for a more textured result. If too thick, stir in hot water 50 ml at a time. Taste and adjust salt and pepper. Serve with parsley.