Lentil soup with tomatoes
4 servings
30 minutes
Lentil soup with tomatoes is a harmony of tenderness and rich flavor, combining the softness of lentils and the slight acidity of tomatoes. Chinese cuisine is known for its simplicity yet depth of flavor, and this soup is a vivid example. Red lentils give the dish a velvety texture, while tomato sauce and Tabasco add spicy notes. The finished soup is garnished with fresh parsley, adding freshness and aroma. Its history roots in healthy eating traditions as it is light yet filling and nutritious. This soup is perfect for cozy home evenings when you want to warm up and enjoy a simple yet exquisite taste.
1
Sort the lentils, rinse them in cold water several times. Peel and finely chop the onion. Wash, peel, and dice the potatoes. In a thick-bottomed pot, heat olive oil and sauté the onion with the lentils. Add the potatoes, pour in vegetable broth, and gently stir. Cook covered for about 15 minutes.
- Red lentils: 300 g
- Onion: 1 head
- Olive oil: 2 tablespoons
- Potato: 150 g
- Vegetable broth: 400 ml
2
Slice the tomatoes and mix them into the pot with the soup. Add tomato sauce and bring to a boil. Continue cooking the soup for a few minutes on low heat. Season with salt, pepper, tabasco sauce, and mix well.
- Peeled tomatoes: 300 g
- Tomato sauce: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- TABASCO®: 1 teaspoon
3
Pour the ready soup into serving bowls and sprinkle with parsley.
- Chopped parsley: 4 tablespoons