Hearty Tomato and Red Lentil Soup

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As the chilly weather sets in, the craving for warm, comforting meals becomes almost instinctual. This heartwarming Tomato and Red Lentil Soup recipe is a perfect blend of late summer harvest and the earthy tones of autumn. Inspired by recent rainy weather, this soup strikes a delightful balance between the freshness of Lithuanian tomatoes and the hearty, autumnal essence of red lentils.

Why Choose Red Lentils?

Red lentils, a personal favorite despite a general ambivalence towards legumes, are a star ingredient in this recipe. They are remarkably easy to work with, requiring no pre-soaking and cooking swiftly. Their pleasant flavor and versatility make them an ideal choice for various soups and stews.

Recipe Overview

  • Preparation Time: 30 minutes
  • Servings: 4

Ingredients

  • 1300g finely chopped tomatoes (preferably Lithuanian for an authentic taste)
  • 3/4 cup red lentils
  • 3 small potatoes, cubed
  • 1 red onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 cube vegetable broth
  • 1 1/2 to 2 cups water
  • 1 tbsp vinegar
  • 1/2 tsp sugar
  • 1/2 tsp oregano
  • A handful of fresh basil
  • A pinch each of sea salt and black pepper
  • Cooking oil

Cooking Instructions

  1. Start with the Base: Heat oil in a large pot. Sauté the onion for about 4 minutes, then add salt and garlic, cooking for another 30 seconds.
  2. Tomato Time: Add the tomatoes, reduce heat to low, and let them simmer until they break down into a puree.
  3. Adding Body: Pour in water, vegetable broth, lentils, and potatoes. Cover the pot, bring to a boil, then simmer until vegetables and lentils are tender.
  4. Final Flavors: Stir in vinegar, sugar, salt, oregano, and basil. Turn off the heat.
  5. Blending for Texture: Transfer half of the soup to a blender. Puree and then return it to the pot, creating a delightful mix of textures.
  6. Let it Settle: Allow the soup to sit for about 10 minutes before serving, letting the flavors meld together.

Customizing Your Soup

The beauty of this recipe lies in its flexibility. The thickness can be adjusted to your preference; add more water for a soup-like consistency or keep it thick for a stew-like experience. Part of the soup is pureed to achieve a creamy texture while still preserving chunks of vegetables for a satisfying bite.

Storage Instructions

  • Refrigeration: This soup can be stored in the refrigerator for up to 5 days. Ensure it’s in a sealed container to maintain its freshness.
  • Freezing: For longer storage, the soup can be frozen. Divide it into portion-sized containers and freeze. It can last for up to 3 months. Thaw in the refrigerator overnight before reheating.
  • Reheating: Warm the soup over medium heat, stirring occasionally. If it’s too thick, add a bit of water to reach your desired consistency.

This Tomato and Red Lentil Soup is a testament to the magic of combining seasonal ingredients. It’s a dish that warms the body and soul, perfect for those rainy, autumnal days. Whether you’re a legume lover or not, this soup, with its harmonious blend of flavors and textures, is bound to be a comforting addition to your culinary repertoire.