Shows
In the Kitchen
Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
Lentil and Tomato Soup
- Level: Easy
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
- Yield: 2 to 4 servings
Share This Recipe
- Level: Easy
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
- 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
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.
Looking for Something Else?
Classes You May Also Like
PREMIUM
Ellie Krieger
Herbed Lentil Skillet with Spinach, Tomato and Ricotta
24m
Easy
CLASS
PREMIUM
Michael Symon
Dairy-Free Cream of Wild Mushroom and Barley Soup
31m
Easy
CLASS
PREMIUM
Naomi Pomeroy
Tomato Soup with Maple-Candied Bacon
17m
Intermediate
CLASS
PREMIUM
Megan Mitchell
Gluten-Free Garlic Shrimp Pasta with Spicy Tomato Sauce
21m
Easy
CLASS
Take a Class on
Food Network Kitchen
Vivian Howard
Lentil-Apple Soup with Bacon
13m
Easy
CLASS
Sohui Kim
Lentil Salad
8m
Easy
CLASS
