Sunday, February 20, 2011

Lentil Tomato Soup

This was one of my sons' first favorite soups.  I've even served it at casual fall dinner parties.  It is light, healthy and the finishing touch of vinegar adds so much taste.

2 Tbsp. olive oil
3 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 tsp salt
1/4 tsp pepper
1 bay leaf
1/4 tsp. dried thyme
1 28 oz. can crushed tomatoes
4 cups water
1 cup dried lentils, rinsed and picked over
1 T. red wine vinegar

Place a large soup pot over medium heat and add oil, carrots, celery, onion, salt and pepper and saute about 5 minutes stirring often.  Add garlic, bay leaf and thyme.  Continue cooking for 3 more minutes.  Add crushed tomatoes, water and lentils.  Bring to a boil then reduce heat and simmer partially covered for 30 minutes or until lentils are tender.  
Before serving, stir in vinegar. May need to add additional salt and pepper to taste.

Recipe adapted from Lentil Soup in Everyday Food Magazine.


  1. Yes, we can eat lentils! We love them, actually! I have been making a recipe similar to this. The vinegar at the end is balsamic in my will be interesting to try it with red wine vinegar! What a wonderful recipe - and seriously, LOVE the picture! Makes me want to jump into the computer and be there! H2U

  2. This does sound delicious! I just used up my can of lentils! I shall have to add it again to the next grocery list. :)

  3. I love this soup! It is almost exactly the same as the one my husband's family (and now I) make. It's a traditional Greek soup, which I don't know how to spell the name of it, but it just translates to "lentil". I add some extra virgin olive oil at the end for extra flavour and cook in the slow cooker (cause I'm
    x Marnie


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