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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Recipe courtesy of David Rocco

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Total:: 30 min
Prep:: 5 min
Cook:: 25 min

Yield:: 2 to 4 servings

Level:: Easy

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

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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