Lentil Tomato Soup

13 ingredients
10 steps

Ingredients

  • 1 cup lentils, washed and picked over
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 carrot, diced
  • 1 stalk of celery, diced
  • Salt to taste
  • 1 14-ounce can chopped tomatoes, with juice
  • 5 cups water
  • A bouquet garni made with 2 sprigs rosemary and 1 bay leaf
  • Freshly ground pepper to taste
  • Grated Parmesan or Gruyere for serving
  • 1 to 2 tablespoons chopped flat-leaf parsley

Directions

  1. 1
    Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion.
  2. 2
    Cook, stirring, until tender, about 5 minutes.
  3. 3
    Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another 5 minutes until tender.
  4. 4
    Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes.
  5. 5
    Add the lentils, water and salt to taste.
  6. 6
    Bring to a boil.
  7. 7
    Reduce the heat, cover and simmer gently one hour.
  8. 8
    Taste and adjust seasonings.
  9. 9
    Remove the bouquet garni, and stir in the parsley.
  10. 10
    Serve, garnishing each bowl with Parmesan or Gruyere.

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