John Myers
Creamy Red Lentil and Tomato Soup
The perfect creamy red lentil and tomato soup recipe with a picture and simple step-by-step instructions.
- 275 g Red lenses
- 1 Pc. Onion
- 2 tbsp Olive oil
- 1 tsp Paprika powder hot or sweet
- Salt pepper
- 800 ml Vegetable broth
- 500 ml Tomato juice
- 0,5 bunch Parsley
- 175 g Natural yoghurt
- 1 Pc. Lemon
- Rinse the lentils with water and drain them. Finely chop the peeled onion. Heat the oil in a large saucepan and sauté the onion until translucent. Add the lentils and roast. Dust with paprika powder, then pour in the broth and tomato juice. Bring to the boil once and then simmer over medium heat with the lid on for about 20-25 minutes.
- Mix the yogurt with salt, pepper, a little squeezed lemon juice and chopped parsley.
- Puree the soup to the desired consistency and season to taste with salt, pepper, lemon juice and possibly other spices (e.g. curry powder …) or herbs. Spread the yoghurt in blobs on the soup.
Additions:
- I cook this soup very often, so I often vary the toppings. When small children eat, z. B. small potato cubes cooked in a steamer as an insert. I also like to drizzle the soup with green pesto, or with my pesto hummus (see my cookbook). Also delicious: Ready-made falafel balls from the refrigerated shelf without additives. Turmeric and cauliflower florets baked in the oven also taste good. Or you can use the soup as a sauce for pasta the next day.
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