Tomato soup gets a nutritious upgrade with lentils and herbs

The soup season is starting. We're increasingly in the mood for tomato, cauliflower, or carrot soup. It's worth using fresh, seasonal vegetables for them, but the additives are also significant. In the fall, lentils work great.

Lentils may seem just like an addition, but they stand out. Not without reason, because they provide a feeling of satiety. Thanks to their low sodium and high potassium content, they support the body in fighting high blood pressure. Additionally, they contain large amounts of phosphorus, vitamin B12, iron, and folic acid. They are a good source of protein and fibre. Thanks to this, you can break the still prevailing belief that soup can't fill you up. Does it suffice for the first and second courses? Find out for yourselves.

Are you worried about the taste of lentils? No need because they are called the "culinary chameleon." Red lentils are the best for this soup. They blend perfectly, especially with other vegetables. They create a great duo with tomatoes. Fresh herbs suit it well. Serve the soup with parsley or cilantro. A slice of fresh bread also comes in handy.

Ingredients:

• 250 mL (1 cup) of red lentils,
• 15 mL (1 tablespoon) of butter, 15 mL (1 tablespoon) of olive oil,
• 3 garlic cloves,
• 1 large carrot,
• 1 onion,
• 1 L (4 cups) of vegetable broth,
• 500 mL (2 cups) of fresh tomato pulp,
• tomato paste to taste,
• a small piece of chilli pepper, optional,
• 1 teaspoon of cumin,
• salt, pepper, sugar to taste,
• parsley or cilantro for serving.

Preparation:

1. Melt the butter in a pot and add a little olive oil. Add the chopped onion, garlic, and peeled and grated carrot. Sauté until the vegetables are brown.
2. Add the tomato pulp and bring to a boil. Pour in the vegetable broth, and add the lentils, chilli pepper, tomato concentrate, and spices.
3. Cook covered for about an hour. Season to taste at the end. If you like cream soups, blend the soup.