Lentil and tomato soup-puree
4 servings
60 minutes
Lentil-tomato puree soup is a fragrant dish of Mediterranean cuisine that combines the rich flavor of tomatoes, the creamy texture of lentils, and spicy notes of cumin. The origins of this soup trace back to Mediterranean culinary traditions where simple yet rich dishes are valued for their nutrition and aroma. The soup has a slight tanginess from the tomatoes, depth of flavor from garlic and onion, while parmesan adds a special touch. It can be served with garlic-rubbed baguette, making the meal even more refined. This is not just a dish but a true gastronomic delight suitable for both cozy family dinners and elegant gatherings with friends.
1
Dice the onion, crush and finely chop the garlic, and sauté in olive oil.
- Onion: 1 piece
- Garlic: 3 cloves
- Olive oil: 2 tablespoons
2
Add lentils, sauté a bit, add tomato paste and passata, ground cumin, and simmer for 2-3 minutes.
- Red lentils: 1 glass
- Tomato paste: 1 teaspoon
- Passata (sieved tomatoes): 400 g
- Cumin: 0.5 teaspoon
3
Pour in the broth, cook until the lentils are soft. Add salt and pepper.
- Chicken broth: 1 l
- Salt: to taste
- Ground black pepper: to taste
4
Use an immersion blender to turn it into a puree soup.
5
Serve sprinkled with grated Parmesan, garlic, and garnished with basil leaves. You can serve a couple of toasted slices of baguette rubbed with garlic with the soup.
- Parmesan (Parmigiano Reggiano): to taste
- Garlic: 3 cloves
- Green basil leaves: to taste
