A simple, nutritional and flavorful soup. Takes 15-20 minutes (or less) to prepare.
If I've bought fresh tomatoes that I know I won't use before going bad, I throw them in the freezer while still fresh. When it comes time to make this soup, it's easy to pull one out of the freezer without having to make a trip to the grocery store.
2 cups dried, hulled split lentils (any color but -- I use green which is the easiest to find)
2 quarts chicken stock, (I use Swanson's low sodium)
1 medium onion, peeled and quartered
1 medium tomato, quartered
2 teaspoons garlic, coarsely chopped
2 teaspoons ground cumin
salt to taste
black pepper, freshly ground
lemon, cut into wedges
Wash the lentils in a large sieve or colander set under cold running water, until the water runs clear.
In a heavy 4 to 5 quart saucepan, bring the stock to a boil over high heat. Add the lentils, onion, tomato and garlic, reduce the heat to low, and simmer partially covered for 45 minutes, or until the lentils are tender.
Puree the soup until any leftover chunks of onion or tomato have been incorporated. I use a stick-blender & puree it right in the pot -- leaving some of the lentils whole for texture. Stir in the cumin, salt and pepper, and taste for seasoning.
To serve, ladle the soup into bowls. If desired, squeeze the juice of the wedge into the soup.
If I've bought fresh tomatoes that I know I won't use before going bad, I throw them in the freezer while still fresh. When it comes time to make this soup, it's easy to pull one out of the freezer without having to make a trip to the grocery store.
2 cups dried, hulled split lentils (any color but -- I use green which is the easiest to find)
2 quarts chicken stock, (I use Swanson's low sodium)
1 medium onion, peeled and quartered
1 medium tomato, quartered
2 teaspoons garlic, coarsely chopped
2 teaspoons ground cumin
salt to taste
black pepper, freshly ground
lemon, cut into wedges
Wash the lentils in a large sieve or colander set under cold running water, until the water runs clear.
In a heavy 4 to 5 quart saucepan, bring the stock to a boil over high heat. Add the lentils, onion, tomato and garlic, reduce the heat to low, and simmer partially covered for 45 minutes, or until the lentils are tender.
Puree the soup until any leftover chunks of onion or tomato have been incorporated. I use a stick-blender & puree it right in the pot -- leaving some of the lentils whole for texture. Stir in the cumin, salt and pepper, and taste for seasoning.
To serve, ladle the soup into bowls. If desired, squeeze the juice of the wedge into the soup.
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