How to cook lentil tomato soup
In spite of the fact that lentil tomato soup belongs to lean, vegetarian dishes, it turns out to be very tasty and substantial.
- Lentil – 1 cupful
- Potatoes – 3-4 pieces
- Carrots – 1 piece
- Onion – 1 piece
- Canned tomatoes
- Tomato paste – 1 tbsp
- Сubanelle – 1 piece
- Flour – 1 tbsp
- Salt, curry, black pepper
- Herbs (dill, parsley, leek)
We wash lentil, put it in cold water and put it on a stove. We boil it until it’s ready.
We dice potatoes, carrots and onions. We put potatoes into a saucepan with lentil and boil it within 15 minutes.
We fry onions with carrots on oil a little.
We peel canned potatoes, cut them finely or grate and add to onions with carrots.
Along with tomatoes we add tomato paste and flour, stew everything for 1-2 minutes.
We lay our fried vegetables out into the saucepan, add salt and spices.
We dice cubanelle, add it to the soup.
You may add pickle of canned tomatoes into your soup. Only thing left is to cook the soup under cover on a low heat for 3-5 minutes.
Before serving you need to add finely cut herbs and of course ringlet of lemon into plate with the soup.
- You may use any kind of canned tomatoes for cooking lentil tomato soup. It turns out not so tasty with fresh tomatoes.
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