Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, tomato & lentil soup. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Tomato & Lentil Soup is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Tomato & Lentil Soup is something which I’ve loved my entire life. They are nice and they look fantastic.
The tomato is the edible berry of the plant Solanum lycopersicum, commonly known as a tomato plant. The species originated in western South America and Central America. Перевод слова tomato, американское и британское произношение, транскрипция tomato sauce — томатный соус, томатная паста tomato juice — томатный сок tomato ketchup — томатный. Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of.
To get started with this recipe, we have to first prepare a few components. You can have tomato & lentil soup using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Tomato & Lentil Soup:
- Get 1 tbsp oil
- Make ready 1 large onion, chopped
- Take 3 cloves garlic, chopped and gently crushed
- Take 1 (500 g) packet passata
- Prepare 1 carrot, diced
- Get 1 handful red lentils
- Prepare 1 litre vegetable stock. “Marigold” is fine if you’ve no home-made
- Make ready 1 tsp dried thyme
- Make ready 1 dollop per soup bowl crème fraîche (Optional)
- Take to taste Seasoning
A widely cultivated plant in the nightshade family. The genus is composed of nine generally accepted species. Tomato is the most widely cultivated. plural tomatoes. The original pronunciation of this Spanish loanword was.
Instructions to make Tomato & Lentil Soup:
- Heat the oil in a stockpot or large saucepan and gently fry the onions for 3-4 minutes or until soft. Only stir if necessary to avoid sticking.
- Add the garlic and fry for 1-2 minutes, gently stirring.
- Stir in the passata, carrot and lentils, then add the stock and bring to the boil, stirring regularly but not too vigorously. Reduce to a fast simmer, cover and cook for 20-25 minutes. Stir occasionally and after 10-15 minutes add the thyme.
- Transfer to a blender and whizz to get a nice consistency. Taste and season to taste.
- Serve piping hot with granary bread or crusty rolls. Add a dollop of crème fraîche to each soup bowl if available/wished.
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