The ultimate comfort food for me is tomato soup. When Iām upset or stressed, there is nothing better than a nostalgic tomato soup. There is a restaurant near my apartment that used to have an amazing tomato soup on their menu, and they always topped it with fresh ricotta. I took a page out of their book with mine this week, but a delicious grilled cheese would also go perfectly on the side. Added in red lentils to keep it hearty and a bit more filling than the classic!
Red Lentil Tomato Soup
Serves 4, 30-45 mins cook time
Ingredients:
1 tbsp olive oil
1 onion, chopped
2 cloves of garlic, roughly chopped
2 carrots, diced
1/2 tsp smoked paprika
1 x 28 oz can of whole, peeled tomatoes (ideally San Marzano)
1.5 cups water
Parmesan rind (optional)
1/2 cup red lentils
1 cup milk
1 tsp dried basil (or handful of fresh!)
Salt n pepper to taste
Method:
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, garlic and carrots and sautee until onions are softened (5-7 mins).
Add smoked paprika and let it cook out for 1-2 mins.
Add canned tomato, water and stir. Cover and simmer until carrots are tender. If you have a Parmesan rind in your freezer, add it now!
Once carrots have softened, add red lentils, stir and cover for another 15 mins or until lentils are soft.
Remove parm rind and transfer to a blender (or use a hand blender!). Add milk and basil and blend until smooth.
Taste and adjust seasoning.
Serve with fresh ricotta, olive oil or other topping of choice (perhaps, grilled cheese?!)