Tomato Lentil Soup

This easy-to-make soup is a delicious antidote to a cold blustery day and extra yummy with a toasted English muffin. (And if you’re in the mood for making your own, check out this showstopper version from the Dahlia Bakery)!

Tomato Lentil Soup

  • Servings: Six 1-cup servings
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2 T extra virgin olive oil
1-1/2 cups onion, finely chopped
1/2 cup carrot, finely chopped
1/2 cup celery, finely chopped
2 cloves of garlic, minced
5-1/2 cups water
1-1/2 cups dried red lentils
2 bay leaves
1/4 tsp crushed red pepper flakes
16 oz jar tomato sauce
1 T balsamic vinegar
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper
3/4 cup crumbled feta cheese (two T for each serving)

Heat oil in a large Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook 10 minutes or until the vegetables are tender, stirring frequently.

Add water, dried lentils, bay leaves, chili peppers, and tomato sauce. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender.

Stir in remaining vinegar, salt, and black pepper; discard bay leaves. Sprinkle with feta or chevre cheese.

Adapted from a recipe by Cinda Chavich, Cooking Light Magazine, March, 2004

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