If you want to taste how awesome Lentil Soup can be – give this recipe a try.
Because it is an “I-can’t-stop-eating” recipe. There’s everything in it that you need to get a great tasty soup satisfying everyone at the table. Hearty, a little bit spicy and light.
This lentil soup with tomatoes is really delicious itself, but the spices and the garlic are additional taste boosters. And the lemon, which is added at the end lets the soup taste light and fresh.
Quick, easy, and cheap – Check, check, check ;-). A simple recipe that turns out great for sure. Taste-wise in any case, but also the color of the soup.
Onions are a perfect base for soups. And if you use a good selection of spices you can skip using ready to use soup seasoning. Because often, the ingredients are not the best, and sometimes it contains (a lot of) sugar. The onions together with the carrots and the lentils, that’s quite a classic combination. To that adds the garlic. 4 cloves of garlic – can you tell that I like garlic – a lot !? ;-). It combines perfectly with all the other ingredients. A little bit of curry powder and some thyme spices up the lentil tomato soup.
der passt super dazu und bindet die Tomaten gut in die Gesamt Kombi ein. Etwas Currypulver und etwas Thymian sorgen für den Gewürz Kick. Und am Schluss auf keinen Fall die Zitrone vergessen. Sie sorgt für die nötige Frische und ist ein ganz ein guter Freund vom Knoblauch.
4-5 tbsp olive oil
4 carrots (approx. 220g)
4 cloves of garlic
2 tsp curry powder
2 tsp thyme (dried)
2 cans of tomatoes
1,2 liters water
5 tsp salt
1 tsp pepper (ground)
1 tbsp agave syrup (or any other kind of syrup)
Peel the onions and cut them into small pieces.
Wash the carrots and also cut them into small pieces.
In a pot heat the oil and put in the onions. Sauté them until translucent. Then add the carrots. Let it roast a few minutes – and give it a stir in between.
In the meantime rinse the lentils.
Put the salt, the curry powder, and the thyme into the pot.
Peel the garlic and use a garlic press / garlic crusher to crush the garlic into the pot.
Stir everything together and let it roast for approximately 3 minutes on medium heat.
Then put in the water, the tomatoes, and the lentils. Give it a stir. Put a lid on the pot and let the soup simmer for about 20 minutes.
Cut the lemon in half and squeeze it out. Put the lemon juice into the pot.
In the end, you can choose how you like your soup. Fully blended or partly blended. I like to blend 2/3 of the soup – so that there are some lentils and pieces of carrots remain in the soup. It gives the soup a really nice texture.
Serve the soup with a little bit of plain plant-based yogurt.
Watch the recipe video here or on Youtube:
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