This healthy and delicious Zesty Red Lentil Tomato Soup is made from red lentils, tomato sauce, carrots, potatoes, onions and garlic. It is a wonderful soup at any time of the year! The combination of red lentils and marinara is downright comforting, it literally soothes the soul!
This is one of my all-time favorite soups and a staple I make quite often. Many years ago, my cousin made me a soup very similar to this one, it was so good I had to recreate it. It’s the perfect winter soup. It’s filling and satisfying all by itself or serve it with a yummy grilled cheese sandwich.
It goes great with a dry white wine like a Sauvignon Blanc or a light red like a Pinot Noir.
Zesty Red Lentil Tomato Soup
8 – 12 servings
Ingredients
- 1/2 White Onion lighter sauce or Red Onion (richer sauce)
- 2 to 3 Cloves Garlic
- 2-3 Tablespoons Extra Virgin Olive Oil
- 1/4 Cup of Dry White lighter sauce or Red Wine (richer sauce)
- 2 Unsalted Vegetable Bouillon Cube
- 1 Tablespoon Fresh Oregano
- 1 Jar of Eden Organic Crushed Tomato Sauce for a rich sauce or Bionaturae for a lighter sauce. Or a BPA free can.
- 10 Cups Filtered Water
- 3 Cups Red Lentils
- 3 Small Potatoes – 1/2 inch chunks
- 3 Large Carrots – sliced
- 1/4 Cup Extra Virgin Olive Oil
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1 Tablespoon Paprika Powder
- 1 Tablespoon Sea Salt or to Taste
- 1/2 Teaspoon Cayenne Pepper or to taste Optional
- 1 Cup Fresh or Frozen Corn
Garnish options
- Crushed Red Peppers
- Diced Tomatoes
- Corn
- Extra Virgin Olive Oil.
Instructions
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Add lentils to a strainer and rinse thoroughly and strain out the water.
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Stir the lentils to make sure they aren't sticking together. Set aside.
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Dice the onion then add to a 5 1/2 quart soup pot with 2 tablespoons of olive oil.
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Saute on medium heat until the onions are soft and then add the mince the garlic.
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Cook until the garlic is lightly golden. About 5-7 minutes.
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Add oregano, bouillon cubes, dry white or red wine and mash the bouillon. Saute until wine reduces to a syrup.
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Add the water, tomato sauce, potatoes and lentils.
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Bring to a boil stirring until it's boiling.
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Reduce to between medium-low and low heat.
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Stir frequently to avoid sticking to the bottom.
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Cook for about 30 to 40 minutes or until the potatoes are soft.
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Add the corn, olive oil, salt and spices.
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Simmer on low for at least 10 more minutes.
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It's even better after a few hours or even the next day.
