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Easy Lentil and Tomato Soup

Yields10 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

This is one of the easiest soup recipes I know. Most of the ingredients are put in the soup pot at once and simmered until the ingredients are tender. It's also an excellent vegan and vegetarian soup. It freezes well.

 8 cups water
 1 Tbsp kosher salt
 1 cup green Du Puy lentils, rinsed
 1 large onion, diced
 2 large carrots, peeled and diced
 2 ribs celery, diced
 1 28oz (796 ml) can Favuzzi diced tomatoes
 3 Tbsp extra virgin olive oil
 1 cup small pastaSmall pasta includes acini di pepe, orzo or broken spaghetti
 1 Tbsp balsamic vinegar
 salt and pepper to taste
 ¼ cup chopped fresh basil
 ¼ cup chopped fresh flatleaf parsley
1

In stock pot, combine the water, salt, lentils, onion, carrot, celery, tomatoes and oil.

2

Bring to a simmer and cook until the vegetables are tender.

3

Add the pasta and cook until tender. Stir in the balsamic vinegar.

4

Season with salt and pepper to taste. If the soup is too thick, add a cup or two of water. Re-season.

5

Stir in basil and parsley.

6

Variation:
Instead of pasta, add 1 - 19 oz (540ml) can of drained white kidney beans
Add 1 cup (250 ml) of diced cooked chicken or sausage for a heartier soup.

Nutrition Facts

Servings 10