Fragrant Tomato and Lentil Soup
A comforting and aromatic tomato soup infused with lentils and a medley of warm spices, perfect to pair with the vibrant flavors of Tandoori Spiced Chicken with Coconut Curry Sauce. This hearty soup packs a punch of flavor and provides a delightful contrast to the creamy curry dish.
ingredients
- 1 cup red lentils
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- ½ teaspoon paprika
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- Salt and pepper, to taste
- Fresh cilantro leaves, for garnish
steps
- 1.
Rinse the red lentils under cold water and set aside.
- 2.
In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
- 3.
Stir in the cumin powder, coriander powder, turmeric powder, and paprika. Cook for another minute to toast the spices.
- 4.
Add the diced tomatoes (with their juices), vegetable broth, and red lentils. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 20-25 minutes or until the lentils are tender.
- 5.
Season with salt and pepper to taste.
- 6.
Using an immersion blender or a countertop blender, puree the soup until smooth and creamy.
- 7.
Ladle the Fragrant Tomato and Lentil Soup into bowls, garnish with fresh cilantro leaves, and serve alongside the Tandoori Spiced Chicken with Coconut Curry Sauce.
