Description
A simple one-pot tomato lentil soup made with cherry tomatoes, soft red lentils, warm spices, and a bright touch of lemon. It’s cozy, hearty, and ready in just 30 minutes.
Ingredients
2 tablespoons extra virgin olive oil
2 pints (600 g) whole cherry tomatoes
1 medium onion, chopped
3 garlic cloves, grated or minced
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 cup (200 g) dried split red lentils, rinsed
4 cups vegetable broth
1/2 teaspoon salt
Black pepper to taste
Zest and juice of 1 lemon
1/2 cup (75 g) crumbled feta or grated Parmesan or Greek yogurt
Instructions
1. Heat olive oil in a pot. Add cherry tomatoes and cook 5 minutes until blistered.
2. Add onion, garlic, oregano, and red pepper flakes. Cook 3 minutes until fragrant.
3. Stir in lentils, broth, salt, and pepper. Simmer about 15 minutes until lentils are tender.
4. Serve with lemon juice, lemon zest, olive oil, and your choice of feta, Parmesan, or yogurt.
Notes
Add extra broth if you want a thinner soup.
Use canned tomatoes if cherry tomatoes are not available.
Top with fresh basil for a brighter flavor.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg