Wednesday, January 12, 2022

Lentil and Tomato Soup

 Today I am sharing a healthy lentil soup recipe inspired by Giada DeLaurentis and Deb at Kahakai Kitchen.  It's been chilly here with morning temps greeting us at 37 F / 3 C.  A  hot lunch was planned and I had just about everything in the pantry and fridge.

Except carrots. Once again, I found myself out of carrots. I guess I use way more than I thought because, how can anybody be out of carrots? This turned out pretty well with a little bit of extra onion and celery to replace the bulk of the carrot.


As this is an adaption of both Giada DeLaurentis and Deb's recipes so I will direct you to this link HERE.  It looks good and it is good.

Here is a snap of our lunch topped with fresh Parmesan cheese.


It was easy to prepare and a nice warming bowl of comfort on a chilly day. We had it with a grilled cheese one day and that was quite satisfying.

Lentil and Tomato Soup

2 TB olive oil
1 large onion, diced
3 celery stalks, chopped
4 garlic cloves, minced
1 (14.5 oz) can diced tomatoes
1 can of lentils, drained
2 cups or so of chicken broth
A few sprinkles of dried thyme 
2/3 cup ditalani pasta
lots of shredded Parmesan
salt and pepper to taste

Heat the olive oil and then add onions, garlic and celery.  Cook until veggies are softened. 
Add lentils and tomatoes, mix well.  Add the broth, more if you like it soupier. Add thyme, salt, pepper and pasta.  Let that simmer for about 20 minutes. Serve with fresh grated Parmesan.  Rolls or grilled cheese go well with this meal.

To make it vegetarian use vegetable broth instead of chicken broth.
Just FYI - the measurements are approximate as I usually free pour/add spices or herbs, pasta too.

Sharing with

I Heart Cooking Club

Deb at Kahakai Kitchen for Souper Sunday

11 comments:

  1. Lentils sound good.

    That sounds like our lunch on frequent occasions. Sometimes, anything goes. So the vegetables might be leftovers, and the starting point might be soup from a box or can.

    best... mae at maefood.blogspot.com

    ReplyDelete
    Replies
    1. Mae, we do the same. Try and use what is on hand.

      Delete
  2. Looks delicious! I make a lentil soup in the crockpot... will add some ditalini to it next time.

    ReplyDelete
    Replies
    1. JoAnn, the slow cooker has been put to use this week.

      Delete
  3. Yum! I love ditalani pasta - something about the shape just soaks up flavor. I also like your substitute for carrots. Jason is very suspicious of carrots (no idea why)so I always try to leave them out if I can.

    ReplyDelete
    Replies
    1. Katherine, I am always substituing some vegetable for another, sometimes due to a glut of one over another :-) The pasta definitely added something.

      Delete
  4. This has all the making of a healthy and delicious soup I would love to have on a cold day.

    ReplyDelete
    Replies
    1. Flour - it's the best when it's cold outside, warms you up.

      Delete
  5. Lentils are just so dang good! And then you go and pair them in a soup with pasta....you are speaking my language, Tina (I don't even need the carrots)! LOL!

    I am getting so old I can't even figure out how to say what my name is on goodreads, and how dare there be more than one Kim Tracy since I'm the one and only! When I go to my account it literally says Kim Tracy. Perhaps you can tell me your name on there and I might be able to find you.

    ReplyDelete
    Replies
    1. Kim, this definitely didn't suffer from lack of carrots!
      I sent you a comment about how to find me. After looking I realized I only had my first name so there are loads of Tinas on Goodreads. Not helpful at all.

      Delete
  6. You make me want to make this soup again! Thanks for sharing it with Souper Sundays. ;-)

    ReplyDelete

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