Lentil soup with sun-dried tomatoes and pine nuts
The classic tomato-lentil soup with extra sun-dried tomato flavor and crispy pine nuts.
Equipment
- 2 medium pots
Ingredients
- 1 cup lentils (see notes below)
- 2 small carrots, sliced
- ½ cup tomato juice
- 4 leaves dried bay
- 1 tsp paprika powder
- ½ tsp cumin powder
- 4 tbsp olive oil
- 1 small onion, chopped
- 2 tbsp pine nuts
- 1 garlic clove, crushed
- 2 halves sun-dried tomatoes, coarsely chopped
- Salt
Instructions
- In a medium pot over medium heat, add water (about 6-7 cups), and bring to a boil. Add the lentils.
- Add carrots, tomato juice, bay leaves, paprika, cumin and 1 tbsp of olive oil. Let the soup boil for 25-30 minutes adding more water if you need to.
- In another pot, heat the rest of the olive oil over low heat and add the onion. Add pine nuts and sauté for 2-3 minutes or until the pine nuts are toasted and the onion becomes translucent. Lastly, add the garlic and the sun-dried tomatoes and slightly stir for one minute.
- Slowly add the soup, add salt, stir and let it come to a boil.
- Remove from heat, remove the bay leaves and serve. If you wish, you can garnish with extra sun-dried tomatoes and toasted pine nuts.
NOTES
For better digestion: As with any type of pulses, you can make lentils more easily digestible, if you let them boil for 5 minutes initially, drain them, add fresh
water and repeat step 1.
water and repeat step 1.