Tomato Lentil Soup
| Prep Time: 20 min | Cook Time: 40 min |
| Servings: 4 | Skill Level: medium |
This soup is hearty, healthy, and delicious; Specialties Castelvetrano Olives give this traditional soup an extra burst of flavor.
Recipe and image by Chef Jamie Gwen
Ingredients
- 2 tablespoons olive oil
- 1 small sweet yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1/2 red bell pepper chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Two 15-ounce canned fire-roasted diced tomatoes
- 4 cups chicken or vegetable broth
- 1 1/2 cups green lentils
- 1/2 cup plain Greek yogurt
- 1/2 cup Pearls Castelvetrano Olives, cut in half lengthwise
- Sliced green onions
- Salt and freshly ground pepper
Cooking Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion and cook until translucent, stirring often, about 5 minutes.
- Add the carrots, celery, bell pepper and garlic and cook for 3 minutes more.
- Add the cumin, paprika, fire-roasted tomatoes and the broth.
- Add the lentils and stir to combine.
- Season generously with salt and pepper and bring the mixture to a boil.
- Reduce the heat to a simmer and cook for 30 minutes, partially covered, until the lentils are cooked through and the soup has thickened.
- Remove the soup from the heat and stir in the Greek yogurt and olives.
- Adjust the seasoning, garnish with green onions, and serve.
