Recipe courtesy of David Rocco

Lentil and Tomato Soup

  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 2 to 4 servings
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1/4 cup/ 50 ml extra-virgin olive oil

2 cloves garlic, chopped

1 bunch fresh flat-leaf parsley, leaves picked and chopped

1 (15-ounce/441 ml) can peeled plum tomatoes

2 fresh chile peppers, chopped

1 (19-ounce/540 ml) can lentils, drained and rinsed

Salt and freshly ground black pepper

Water, optional


  1. In a saucepan, heat olive oil. Add garlic, parsley and chile peppers and saute for a few minutes. Add plum tomatoes and juices from the tin. With the back of a wooden spoon, break up the tomatoes into little chunks.
  2. Add the lentils, salt, and pepper. Add the water and allow to cook for approximately 15 to 20 minutes, until the soup has thickened.
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