LENTIL SOUP WITH TOMATOES

The best LENTIL SOUP with tomatoes and carrots, great option for a warm, nourishing meal during winter. For this recipe you will need red lentil. However, I’ve got Autumn Lentil Blend of red and brown lentils with yellow split peas and moong beans – delicious!

Ingredients:

3 tablespoons of olive oil

½ chopped onion

2 cloves of garlic

2 tomatoes

1 carrot

1 cup of red lentil ( I used Autumn Lentil Blend)

3 cups of water

½ teaspoon of oregano

1 teaspoon of pink salt

1/2 teaspoon of black pepper

Directions:

1. Heat olive oil in a large saucepan. Add chopped onion and garlic. Fry it around 10 minutes, until golden brown.
2. In the meantime, wash and cut tomatoes into small pieces.
3. Pill and cut the carrots.
4. Rinse 1 cup of lentil and soak in the bowl with 3 cups of water.
5. Add tomatoes into a saucepan. Add some salt and spices such as: oregano, black pepper. Cook until tomatoes become soft.
6. Add carrots and lentil with water.
7. Reduce the heat to low, cover and cook at low simmer until the lentils are tender, approximately 20 – 25 minutes.
8. Add some more spices if you need.
9. Enjoy !