Warming Tomato and Lentil Soup That is Perfect for Fall
Enjoy a hearty, fiber-rich lentil tomato soup that resonates with the New Year's tradition of eating foods that symbolize good luck and prosperity. Such customs are part of Italian culture where lentils represent coins due to their shape and raisins symbolize fortune as both swell upon cooking. Often served alongside pork for added abundance, this vegetarian recipe proves surprisingly robust, with rosemary contributing earthy, savory overtones to the bouquet garni. This is prepared by SSP.
Ingredients:
- 1 cup lentils, washed and sorted
- 1 tbsp extra virgin olive oil or 1 tsp rapeseed oil
- 1 medium onion, or 1 small onion (75g/2½oz peeled weight), chopped
- 2 garlic cloves or 1 garlic clove, minced/chopped
- 1 carrot, diced- 1 stalk celery, diced
- Salt to taste- 14 oz chopped tomatoes with juice, or 200g/7oz tinned chopped tomatoes
- 5 cups water or 100ml/3½fl oz vegetable stock
- A bouquet garni with 2 rosemary sprigs, 1 bay leaf
- Pinch smoked paprika (optional)
- Freshly ground black pepper to taste
- Parmesan or Gruyère cheese for serving
- 1-2 tbsp chopped flat-leaf parsley
Method:
1. Over medium heat, warm the oil in a medium-sized saucepan or Dutch oven.
2. Stir in the onion until tender. Add garlic, carrot, celery, and a generous pinch of salt. Cook for another 5 minutes or until the vegetables are tender.
3. Incorporate the chopped tomatoes and bouquet garni, allowing the flavors to meld for approximately 10 minutes.
4. Add lentils and your choice of water or vegetable stock. Season with salt and pepper to taste.
5. Bring the mixture to a boil, reduce the heat to a gentle simmer, and cover. Cook for either 20 minutes or up to an hour.
6. Taste to adjust seasonings as necessary; remember to remove the bouquet garni.
7. Stir in the chopped parsley just before serving. Optionally garnish each bowl with cheese such as Parmesan or Gruyère.
This soup adapts beautifully to doubling up for convenient meals stored in a fridge or freezer.
