Lentil soup with tomato and garlic

Easy to prepare but delicious lentil puree soup. Thanks to onions, garlic and caraway seeds, it turns out to be incredibly aromatic.

• Recipe author: Maria Dronova
• After preparation, you will receive 5 servings
• Cooking time: 50 minutes
• Prep time: 10 minutes
• Total recipe preparation time: 60 minutes

Ingredients

• Brown or green lentils 400 g
• Water or chicken broth 2 l
• Onion 3 pieces
• Tomatoes 2 pieces
• Garlic 4 cloves
• Butter 2 tbsp spoons
• Salt to taste
• Ground black pepper to taste
• Ground cumin 2 tsp spoons
• Greens to taste

Cooking method

• Sort the lentils and rinse. Soak it for a few hours beforehand.

• In a large saucepan, bring the stock or water to a boil.

• Cut two onions into quarters and cut the third into cubes or half rings.

• Peel the tomatoes and cut each into quarters. Chop the garlic coarsely.

• Put the lentils along with the onion quarters, tomatoes and garlic in a boiling liquid.

• Cook over low heat, covered, about 45 minutes, until lentils are tender.

• In a skillet, melt half a tablespoon of oil and brown the chopped onion on it, stirring constantly.

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• Rub the soup through a sieve or punch with a blender.

• Heat again without boiling and season with salt, pepper and cumin.

• Season the soup with the remaining oil before serving, sprinkle with fried onions and herbs.

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