Tomato Lentil Soup
A hearty soup perfect for cooler days. This soup is rich in flavor and easy to prepare with only 8 ingredients.
- 1 Tbsp olive oil
- 1 medium onion (white or red)
- 1 leek
- 1 Tbsp Briyani Marsala or curry powder of choice
- 2 cups soaked lentils
- 6 cups boiled water
- 1 can tomato puree (tomato sauce in the USA) (15oz/425g)
- 1 tsp salt
- 1 tbsp sriracha (or 1/2 tsp chili powder) Optional
Soak 1 cup dry lentils overnight or for at least 6 hours. Alternatively use 2 cans of lentils, washed and drained and reduce soup cooking time to 15 minutes total.
Dice the onion and chop the leek.
Heat the oil on medium and fry the onion and leek, once browned add the curry powder and cook for 1 minute.
Add the lentils, water, tomato puree, salt and chili/Sriracha.
Boil for 30 minutes with the lid on. Reduce heat to a simmer and cook for 10 more minutes. The lentils should be soft at this point.
Calories based on 1 serving. Recipe makes 4.
If using canned lentils, only cook the soup for 15 minutes total.
Sriracha and chili are optional but add a lovely kick.
It's important to fry your curry powder with your onions and leeks to infuse the flavor. I find adding curry powder afterward gives me heartburn and has a bitter taste.