Lentil and Tomato Soup

    (27)
    45 min

    This soup is Mediterranean-inspired. Brown lentils are simmered with tomatoes, onions, red wine and seasonings. Serve with fresh crusty bread, if desired. This soup is a winter warmer.


    31 people made this

    Ingredients
    Makes: 6 - 8 servings

    • 60g unsalted butter
    • 1 onion, chopped
    • 2 (400g) tins whole plum peeled tomatoes, with liquid
    • 825ml chicken stock
    • 385g dry brown lentils
    • 125ml red wine
    • 4 cloves garlic, finely chopped
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute for 10 minutes or until onions are tender.
    2. Place the tomatoes in a food processor or liquidiser and puree until smooth. Pour this into the pot with the onion along with the chicken stock and the lentils
    3. Bring to the boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the wine, garlic, nutmeg and cloves. Simmer for at least 25 more minutes.

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    Reviews & ratings
    Average global rating:
    (27)

    Reviews in English (22)

    by
    0

    This is an excellent recipe. So easy to make, and so comforting to eat. I used more wine though, and chucked in a few red lentils as I didn't have enough brown, and it was perfect. I shall be making this again soon.  -  29 Jun 2013

    by
    21

    I have been making this soup for years and absolutely LOVE it. I forget the name of the cookbook it comes from, but it's definitely a family favorite. I make just a few changes. I use olive oil instead of butter and only 2 T or so. I don't think it affects the taste at all and is less saturated fat. I also saute carrots and celery along with the onion. I use a little more water/broth - or add to it as needed as it cooks. I usually use canned garden tomatoes if I have them. I dump them in and then use the hand blender to lightly puree them in the pan. Saves a step. Also, I have never added the nutmeg - I don't think the original recipe from my cookbook called for that. I'm such a huge fan of the flavors of the garlic, wine, and cloves, that I think I will forgo trying the nutmeg. This is one of the tastiest lentil soups I've ever had. Play around with the proportions to get it how you like it. Delicious!  -  15 Nov 2009  (Review from Allrecipes US | Canada)

    by
    13

    Wow, I was really surprised by this soup. The flavor is mellow and satisfying. I used canned petite diced tomatoes and skipped the food processor step and used only 1 cup of lentils, since I'm not a fan but have been trying to use legumes more. Don't be afraid to try it!!  -  27 Feb 2005  (Review from Allrecipes US | Canada)

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