Recipe courtesy of David Rocco
Lentil and Tomato Soup
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 295
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 35
- Dietary Fiber
- 13
- Sugar
- 7
- Protein
- 14
- Cholesterol
- 0
- Sodium
- 680
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
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.