Lentil and Tomato Soup

Name: Lentil and Tomato Soup
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 to 4 servings
Ingredients: 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

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Level: Easy
Total: 30 min

Prep: 5 min
Cook: 25 min

Yield: 2 to 4 servings

Level: Easy
Total: 30 min

Prep: 5 min
Cook: 25 min

Yield: 2 to 4 servings

Ingredients

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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

Directions

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.
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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