One of the soups I’ve been bringing to work for lunch is a Lentil Tomato Soup. It’s healthy, easy to make, freezes well and is very filling. Even though winter is coming to a close, it’s never too late to make a hearty, healthy delicious soup.
It’s actually kinda funny. When I was buying lunch I would often buy this kind of soup. The homemade version tastes just like the one from the restaurant. The only difference is that for the price of one cup I can make an entire pot of soup.
Growing up I don’t think I ever had lentils. Ever. But now that I’m responsible for paying my own grocery bill, I’ve had lentils made in many ways and I really like them (and their price).
I’ve now made this soup part of my lunch rotation and haven’t gotten bored of it yet. Of course you can always sauté the onion, but for me it was faster to just dump all the ingredients in a pot. Of course when DH made this soup he sautéed the onion, but I couldn’t really taste the difference. So, as you can see, you can make this recipe as easy or as hard as you want to.
So without further ado, here’s the recipe:
Lentil Tomato Soup
- 2 medium celery stalk small dice
- 2-3 medium carrot peeled and small dice
- 1 medium yellow onion small dice
- 3 cloves medium garlic minced (I just used a few shakes of garlic powder)
- 8 cups water
- 8 tsp vegetable soup mix
- 1 ounce can diced tomatoes with juices 28-
- 1 bag lentils rinsed, any color except red
- 2 leaves bay
- 1/2 teaspoon italian seasoning
- Salt and pepper to taste
Add all ingredients to a large pot, cover and bring to boil
Once boiling, reduce flame and let simmer for one hour or until lentils and carrots are soft
For thicker texture, use immersion blender to blend some of the soup
Until next time,