Recipe courtesy of David Rocco

Tomato and Lentil Soup

  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
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1/4 cup extra-virgin olive oil

1 small onion, chopped

1 (15-ounce) can peeled plum tomatoes

2 fresh chile peppers, chopped

19 ounces lentils, drained and rinsed

Salt and freshly ground black pepper

1 to 2 cups water


  1. In a saucepan, heat the olive oil. Add the chopped onion and chile peppers and saute for a few minutes.
  2. Add the plum tomatoes and juices from the can. With the back of a wooden spoon, break up the tomatoes into little chunks. Add the lentils, and season with 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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