Red Lentil And Tomato Soup Recipe

About this recipe

A hearty and diabetic-friendly dinner option featuring tender chicken, red lentils, and a flavorful tomato base. Perfect for solution seekers looking for a nutritious and satisfying meal.

Ingredients

• - Thyme Bunched Herb
• 1 Kg Yellow/White Onion 1kg
• 100 G Jumbo Garlic 100g
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 2 Kg Natco Red Lentils (Masoor Dal) 2 Kg
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 830G Turkish Tomato Paste, 830G
• - Schwartz Paprika
• - McCormick Gourmet Organic Cayenne Pepper MCG-24431
• 25G Fillippone Italian Organic Bay Leaves, 25G
• - Tata Salt

Instructions

1. 1. Rinse 1 cup of red lentils thoroughly under cold water and set aside.
2. 2. Heat 3 tablespoons of lemon infused olive oil in a large heavy saucepan or soup pot over medium-high heat. Add 2 finely chopped yellow onions and 2 minced garlic cloves, and sauté until soft and golden, about 5 minutes.
3. 3. Stir in 1 tablespoon of tomato paste, 2 tablespoons of paprika, and 1/4 teaspoon of cayenne pepper. Cook for 2 minutes, stirring frequently to combine the spices.
4. 4. Add the rinsed lentils, 1 bay leaf, 1 can of chopped tomatoes, and a pinch of salt. Pour in 4 cups of water and bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the lentils are tender and the tomatoes have broken down. Use a pair of scissors to cut up any large tomato pieces if needed.
5. 5. Stir in 1 tablespoon of fresh thyme, reserving some for garnish, and simmer for an additional 1-2 minutes. Taste and adjust seasoning as needed.
6. 6. Serve the soup hot, garnished with the reserved fresh thyme.