Tomato and Lentil Soup (Vegan)

Tomato Lentil Soup (Vegan)

If you're looking for a soup recipe that is not only delicious but also healthy, you've come to the right place! Tomato lentil soup is a simple, quick, and filling dish. Moreover, it is perfect for days when you want to enjoy a comforting lunch without using any animal-based ingredients. So, let's get started!

Total preparation time: 30 minutes
Cooking time: 20 minutes
Number of servings: 4

Ingredients:
- 1 can of tomatoes in their own juice (400-500g)
- 200-250g canned lentils
- 1 small carrot
- 1 slice of celery root
- 1 cube of vegetable broth (vegan)
- Olive oil (or vegetable oil)
- Fresh parsley or oregano leaves for garnish
- Salt and pepper to taste

Preparation:

1. Preparing the vegetables
Start by washing the carrot and celery. Carefully peel them, then grate them. This step will help release their flavors and integrate them more easily into the soup. If you don’t have a grater, you can chop them finely with a knife, but grating will provide a smoother texture.

2. Sautéing the vegetables
In a pan, add 2-3 tablespoons of oil and heat it over medium heat. Sauté the grated vegetables (carrot and celery) in the oil until they soften and become translucent, about 5-7 minutes. This technique will enhance the flavor of the vegetables, giving the soup a rich and pleasant taste.

3. Preparing the tomatoes
While the vegetables are sautéing, take the can of tomatoes and, using a blender, puree them until you achieve a smooth consistency. If you prefer a soup with chunks of tomatoes, you can skip this step, but pureeing will help achieve a creamy and fine soup.

4. Combining the ingredients
In a large pot, pour the tomato puree and add 1 liter of hot water. It is important to use boiled water to avoid thermal shock, which can affect the cooking of the ingredients. Add the sautéed vegetables and the well-drained canned lentils. The lentils will add plant-based protein and extra consistency to the soup.

5. Flavoring the soup
Crush the broth cube and add it to the pot, stirring well to dissolve it completely. The broth cube will intensify the flavor of the soup, but if you prefer a more natural option, you can use homemade vegetable broth.

6. Boiling the soup
Place the pot over medium heat and bring the soup to a boil. Once it starts boiling, reduce the heat and let the soup simmer on low heat for about 10-15 minutes. This will allow the flavors to develop and the lentils to soften.

7. Finalizing and serving
Once the soup is ready, season with salt and pepper to taste. Remove from heat and let the soup rest for a few minutes. Serve the soup hot, sprinkled with fresh parsley or oregano leaves. These will not only add a splash of color but also a wonderful aroma.

Practical tips:
- If you want a spicier version, add a pinch of chili flakes during boiling.
- The soup can be served with a slice of toasted bread or croutons for added texture.
- For a more complex flavor, you can add spices like cumin or curry.

Nutritional benefits:
This tomato lentil soup is not only delicious but also packed with nutrients. Tomatoes are rich in lycopene, a powerful antioxidant, while lentils provide plant-based protein, fiber, and essential minerals. It is an excellent choice for a healthy and nourishing meal.

Frequently asked questions:
1. Can I use dried lentils instead of canned?
Yes, but you will need to boil them separately until soft, then add them to the soup.

2. Can I replace canned tomatoes with fresh tomatoes?
Of course! If you choose fresh tomatoes, make sure to peel and puree them well before adding them to the soup.

3. How can I customize this recipe?
You can add other vegetables, such as zucchini or bell peppers, or use different herbs to personalize your soup.

This tomato lentil soup is not just a simple recipe but also a fantastic way to enjoy flavors and nutrients. Whether it's a chilly day or you simply want a healthy dish, this soup will surely become a favorite recipe in your kitchen. Enjoy!

 Ingredients: For 4 people: 1 can of tomatoes in their own juice (400-500g) 200-250g of canned lentils 1 small carrot 1 slice of celery root parsley or oregano 1 cube of broth (vegan) oil