Lentil and Tomato Soup
4 servings
80 minutes
Lentil and tomato soup is a warming and hearty European recipe that combines the rich flavor of tomatoes with the light nutty note of lentils. This soup is often found in Mediterranean cuisine, where simple yet aromatic dishes are valued. The broth made from chicken and vegetables gives the dish softness, while basil and garlic add freshness. Lentils mixed from several varieties enrich the texture, and potatoes make it even heartier. Olive oil and a mild spiciness from red chili give the soup a piquant touch. This soup is perfect as a standalone dish, especially on cool days, and pairs well with fresh bread or herbs. Historically similar soups have appeared in various cuisines due to their nutritional value and ingredient accessibility.
1
Prepare the broth. In a large pot, pour 4 liters of water, add the chicken, and when the water boils, add carrots, onions, and celery, simmer the broth for 45 minutes.
- Chick: 1 kg
- Carrot: 1 piece
- Onion: 1 head
- Celery stalk: 2 stems
2
Crush the garlic, cut the chili in half, and finely chop the tomatoes and basil. In a small pot, heat olive oil, fry the pepper and garlic until golden, then remove both ingredients.
- Garlic: 1 clove
- Red chili pepper: 1 piece
- Tomatoes in their own juice: 1 jar
- Basil leaves: 1 bunch
- Olive oil: 1 tablespoon
3
Put tomatoes and basil in a pot, sauté for 4 minutes, add lentils (I used a mix of red, black, yellow, and brown-green), add a ladle of broth and simmer for another 15 minutes.
- Tomatoes in their own juice: 1 jar
- Basil leaves: 1 bunch
- Lentils: 0.7 glass
- Chick: 1 kg
4
Cut the potatoes into small cubes and add them to the lentils. Also, add 1.5 liters of broth and cook for about 20 minutes. Add salt and pepper to taste.
- Potato: 3 pieces
- Lentils: 0.7 glass
- Chick: 1 kg
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 2 stems
- Red chili pepper: 1 piece
5
Cut the chicken meat into pieces and add to the soup. Optionally, sprinkle with greens when serving.
- Chick: 1 kg