Red Lentil and Tomato Soup Print Email

3 tablespoons olive oil
2 small yellow onions, chopped
2 garlic cloves, minced
1 can (14 ounces) diced or whole peeled tomatoes
1 tablespoon tomato paste
2 tablespoons paprika
1/4 teaspoon cayenne
1 bay leaf
4 quarts chicken or vegetable broth
1 cup red lentils
1 tablespoon chopped fresh thyme


1. Rinse the lentils well and set aside. Heat the olive oil in a large heavy saucepan or soup pot over medium-high heat. Add the onion and garlic and saute until soft and golden.

2. Add the tomato paste, paprika, and cayenne, and cook an additional two minutes, stirring often. Add the lentils, stock, bay leaf, tomatoes and a pinch of salt and pepper. Bring to a boil then simmer 10-15 minutes, until the lentils are soft and the tomatoes have broken up. I like to cut them up with a pair of scissors.

3. Add the fresh thyme, reserving some for garnish, and simmer for an additional 1-2 minutes. Taste for seasoning and serve with fresh thyme as garnish. - serves 4 - Blake Royer

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