Tomato Lentil Soup

Introduction

.

This recipe from David Rocco, Canadian/Italian chef only takes 5 to 10 minutes max to make! I personally have been lucky to have my lovely wife Jen make this soup sometimes weekly for me. It is great soup to come home to as a side or a main course (give me 3 servings then :)

Servings

• 4-6

Ingredients

• 1/4 cup (50 ml) extra virgin olive oil
• 2 garlic cloves, chopped
• 1 bunch of fresh flat leaf parsley, chopped
• 1 can (15 oz/441 ml) tin peeled plum tomatoes (Italian San Marzano tomatoes recommended)
• 2 fresh chilli peppers, chopped
• 1 can (19 oz/540 ml) lentils, drained and rinsed
• Salt and freshly ground black pepper, to season
• Water (optional)

Directions

• In a saucepan, heat olive oil. Add garlic, parsley and chilli peppers and sauté for a few minutes.
• Add plum tomatoes and juices from the tin. With the back of a wooden spoon, break up the tomatoes into little chunks.
• Add, lentils, salt and pepper. Add water and allow to cook for approximately 15 – 20 minutes until the soup has thickened.

Tips & Optional Add-ons

• I personally love to drizzle a little bit more olive oil (high quality of course) on top along with grating some fresh parmesan cheese to sprinkle on.
• This soup is also great with sausage chunks. Sometimes I’ll have some grilled sausage, sliced up and thrown in to make the dish more dense.

     Enjoy!