Lentil Soup with Tomatoes
8 servings
40 minutes
The green-brown lentils in this soup hold their shape well even after prolonged processing and retain noticeable peppery notes in their taste. The red ones, on the contrary, boil down almost completely, creating a delicate creamy base. The result is a hearty, thick soup with a pleasant, uneven consistency - and it literally comes together by itself.
1
Mix both types of lentils, add water, and place on the heat. Once the water boils, reduce the heat to low, cover the pot, and let it sit for twenty to thirty minutes. The red lentils will soften a bit more than the green — the green should remain al dente.
- Red lentils: 150 g
- Green-brown lentils: 200 g
2
Meanwhile, heat olive oil in a pan, add whole garlic cloves, and sauté until fragrant. Then add diced onion and sauté everything together, stirring, until a light golden hue appears.
- Olive oil: 20 ml
- Garlic: 6 cloves
- Onion: 1 head
3
Add grated carrot to garlic and onion, fry, then carefully add tomatoes and pepper. Mix well and simmer on medium heat, stirring constantly, for four to five minutes.
- Carrot: 1 piece
- Canned diced tomatoes: 400 g
- Ground black pepper: to taste
4
Add the vegetable mix and all spices except tarragon to the pot with lentils, stir with a wooden spoon, and bring to a boil again. Cook everything together for another five to seven minutes, then add a pinch of tarragon at the end and remove from heat.
- Saffron: 0.5 teaspoon
- Dried basil: to taste
- Dried oregano: to taste
- Dried tarragon: to taste
5
Remove garlic cloves from the soup pot, add salt and black pepper to taste. Pour the soup into bowls. You can garnish it with fresh chopped herbs or a spoonful of Greek yogurt, and if you want to add acidity, squeeze a lemon wedge directly into the bowl.
- Garlic: 6 cloves
- Sea salt: to taste
- Ground black pepper: to taste