Tomato and lentil soup

5 steps · 45 min total

1. 01

   Sauté Aromatics

   Heat the 2 Tbs olive oil in a large pot over medium heat. Add the onion and garlic, then cook for about 5 minutes until the onion softens and turns translucent, and the garlic smells fragrant.
2. 02

   Add Carrots

   Stir in the carrots and continue to sauté for another 2 minutes, letting them soften slightly.
3. 03

   Simmer Base

   Pour in the tomatoes and 1.3 l water, then add the bay leaf. Give everything a good stir and bring the mixture to a boil.
4. 04

   Add Lentils and Simmer

   Stir in the 250 g lentils and season with 1/4 tsp salt. Reduce the heat to a gentle simmer and cook for 5 minutes, or until the lentils are tender but still hold their shape.
5. 05

   Finish with Parsley

   Just before serving, sprinkle the soup generously with the fresh chopped parsley.