Tomato-Lentil Soup
HOME > Recipes > Tomato-Lentil Soup

Tomato-Lentil Soup

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 1 pound lentils, such as lentils de Norcia or small French lentils

  • 4 cloves garlic, 1 crushed and 3 chopped, divided

  • Salt

  • 2 tablespoons olive oil

  • 1 small bulb fennel, cut into small dice

  • 1 leek, quartered lengthwise then chopped

  • 2 to 3 ribs celery with leafy tops, chopped

  • 1 onion, chopped

  • 1 large bay leaf

  • Herb bundle of parsley, thyme and rosemary (a few sprigs of each)

  • Pepper

  • 6 cups vegetable stock

  • 2 cups passata or tomato purée

  • 1 28-ounce can San Marzano tomatoes

  • Chili flakes and EVOO – Extra Virgin Olive Oil, to serve

Preparation

Rinse lentils well and add them to a large pot with enough water to cover by about 2 1/2 inches. Add crushed garlic clove and bring to a boil. Add salt, reduce heat and simmer 30-40 minutes. Turn off heat and let lentils cool in any remaining liquid.  

Heat a soup pot over medium-high heat with olive oil, 2 turns of the pan. Add chopped garlic, fennel, leeks, celery, onions, bay, herb bundle, some salt and pepper, and cook partially covered for 7-8 minutes to soften, stirring frequently. Add stock, passata or purée, and tomatoes, breaking them up with a spoon or crushing them with your hands when you add them to the pot. Stir in cooled lentils; combine and simmer to combine flavors and until soup reaches desired thickness.  

Remove bay and herb bundle, and serve in shallow bowls garnished with chili flakes and a swirl of EVOO.

The Tools You'll Need

You May Also Like

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...