Recipe courtesy of
Alessandra Bulow
for
Food Network Kitchen
Recipe courtesy of
Alessandra Bulow
for
Food Network Kitchen
Watch how to make this recipe.
Tomato Red Lentil Soup
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- Level: Easy
- Total: 55 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 292
- Total Fat
- 4 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 708 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 12 grams
- Sugar
- 9 grams
- Protein
- 0 grams
A high-quality store-bought tomato purée is the key to this hearty, healthy soup that’s made with just five pantry staples. Since red lentils are already split and hulled, they cook faster than brown or Puy lentils, allowing the soup to be ready in under an hour. The soup is delicious as is (it won over my discerning Italian mother-in-law) or with a squeeze of lemon for brightness. It also welcomes a range of spices—garlic, paprika, turmeric and cumin all work beautifully here.
- Level: Easy
- Total: 55 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 292
- Total Fat
- 4 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 708 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 12 grams
- Sugar
- 9 grams
- Protein
- 0 grams
Ingredients
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Directions
- Add the oil and onion to a large pot or Dutch oven over medium heat. Cook, stirring occasionally, until the onion is softened and just beginning to brown, about 7 minutes. Stir in the broth, scraping up any browned bits from the bottom with a rubber spatula. Stir in the tomato passata and sugar. Add 1/2 cup water to the passata jar, cover, shake and add the tomato water to the pot. Stir in the lentils, 2 teaspoons salt and several grinds of pepper. Cover, turn the heat to medium low and cook, stirring occasionally so that the lentils don’t stick to the bottom, until the lentils are tender and cooked through and the soup is thickened, about 30 minutes.
- Remove from the heat; taste and adjust the seasoning with more salt and pepper. Ladle the soup into bowls and serve with lemon wedges for squeezing.
Cook’s Note
The soup can be stored in an airtight container in the fridge for up to 5 days and in the freezer for up to 4 months.
