Lentil soup with dried tomatoes
4 servings
30 minutes
Lentil soup with sun-dried tomatoes is a harmonious blend of earthy tenderness and rich flavor. This recipe draws inspiration from European cuisine, where simplicity of ingredients transforms into an elegant gastronomic symphony. Tomatoes add a slight tang to the soup, while red pepper and carrot deepen the flavor. A light hint of olive oil enhances the aroma, turning the dish into a warming meal. This soup is perfect for cool days when you crave something nutritious yet not too heavy. Serving it with crusty bread allows you to savor the charm of home cooking. Do not stir the lentils while cooking — this will preserve their texture and make the flavor richer.
1
Chop the onion finely, cut the carrot into small cubes.
- Carrot: 1 piece
2
Soak the lentils in warm water for 2-3 hours.
3
In a deep skillet, fry the onion and carrot until golden.
4
Finely chop the tomatoes and red pepper. Mix.
- Sun-dried tomatoes: 3 pieces
- Red chili pepper: 1 piece
5
Add the pre-cooked lentils and simmer on low heat, adding the sauté and tomatoes, for about 20 minutes.
- Lentils: 300 g
- Sun-dried tomatoes: 3 pieces
- Red chili pepper: 1 piece
- Ground black pepper: to taste
- Salt: to taste
6
To prevent the lentils from overcooking, do not stir them during cooking.
7
Serve on the table, generously dressed with olive oil.
- Olive oil: 17 tablespoons
