Lentil Soup with Tomatoes

Ingredients

• Lentils 5 oz
• Lentils 5 oz
• Canned Tomatoes (Pelati) 15 oz
• Garlic 6 cloves
• Onion 1 head
• Carrot 1 piece
• Olive Oil 0 fl oz
• Ground Black Pepper to taste
• Ocean salt to taste
• Saffron ½ spoons
• Fresh basil leaves to taste
• Dried Rosemary to taste
• Dried Barberry to taste

Step-by-Step Guide

Step 1

Mix both types of lentils, cover them with water, and place them on the heat. Once the water begins to boil, reduce the heat to the minimum, cover the pot with a lid, and let it simmer for twenty to thirty minutes. The red lentils will soften a bit more than the green ones — the green lentils should remain al dente.

Step 2

Meanwhile, heat olive oil in a skillet, add whole garlic cloves, and sauté gently until fragrant. Then, add diced onion and cook everything together, stirring, until it takes on a light golden hue.

Step 3

Add grated carrots to the garlic and onion, sauté, then carefully add the tomatoes and season with pepper. Mix everything well and simmer over moderate heat, stirring constantly, for four to five minutes.

Step 4

Add the vegetable mixture and all the spices except for the tarragon to the pot with the lentils, stirring with a wooden spoon until it comes to a boil again. Cook everything together for another five to seven minutes, and at the very end, add a pinch of tarragon and remove from heat.

Step 5

Remove the garlic cloves from the pot with the soup, and add salt and freshly ground black pepper to taste. Ladle the soup into bowls. If desired, you can garnish it with freshly chopped herbs or a spoonful of Greek yogurt, and if you want to add some acidity, squeeze a wedge of lemon directly into the bowl.