Tomato-Lentil Soup
This reipe is from Mediterranean Harvest by Martha Rose Shulman. I found it in one of Food & Wine's Best of the Best Series.
- Preparing Time: 25 minutes
- Total Time: 55 minutes
- Served Person: 6
vegetarian
legumes
mediterranean
lentils
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 cloves garlic minced
- kosher salt and freshly ground pepper
- 2 bay leaves
- 2 tbsp extra virgin olive oil plus more for drizzling
- 1 onion cut into 1/4 in. dice
- 2 carrots quartered lengthwise & cut into 1/2 in pieces
- 1 celery rib halved lengthwise & cut into 1/2 in pieces
- 5 cups water
- 1 28-oz can whole tomatoes w/their juices
- 1 c french green lentils rinsed and drained (7 oz)
- 1 3-inch sprig rosemary
- shredded gruyere cheese for serving
- Carbohydrate 31.99534 g
- Cholesterol 0 mg
- Fat 5.16578666666667 g
- Fiber 13.7545999981562 g
- Protein 11.1667866666667 g
- Saturated Fat 0.726593333333333 g
- Serving Size 1 1 Serving (614g)
- Sodium 73.388 mg
- Sugar 18.2407400018438 g
- Trans Fat 0.273830000000002 g
- Calories 213 calories
In a medium soup pot, heat the 2 tablespoons of olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the carrots, celery and garlic and cook, stirring occasionally, until tender, about 5 minutes. Add the water, tomatoes with their juices, lentils, bay leaves and rosemary. Bring the soup to a simmer, breaking up the tomatoes with the back of a spoon. Cover and simmer over low heat until the lentils are tender, about 30 minutes. Season the soup with salt and pepper and discard the bay leaves and rosemary sprig. Ladles the soup into bowls, drizzle with olive oil, sprinkle with cheese and serve.
