TOMATO LENTIL SOUP WITH MANZANILLA OLIVES

In Dessert, Main Dish 16 views

This tomato lentil soup is easy to make and a super cozy vegetarian meal. The lentils are cooked in a rich broth with tomatoes, carrots, celery, garlic, and spices. The soup is finished with a little spinach, a splash of cream, and some delicious Manzanilla olives.

You’re taking a gander at one of our number one vegan soup plans. The character is rich and fantastic, with a trace of smokiness from the paprika and an umami nibble from the Manzanilla olives

Delicate lentils make this soup adequately good to call supper.

We generally prefer to serve soup with a cut of buttered bread as an afterthought, yet this one is so rich and filling that it makes a feast completely all alone. The Manzanilla olives we use in this formula are loaded down with pimientos, rich delicate, and have the most excellent, fragile character.

They’re additionally unbelievably adaptable and we love eating on them however much we love cooking with them. It’s great that they’re so sound! Did you realize that in Canada, one out of each two olives eaten comes from Spain, including these Manzanilla olives utilized in this tomato lentil soup formula?

HOW TO MAKE TOMATO LENTIL SOUP

  • Making tomato lentil soup is very easy. You’ll need to set aside about one hour, but most of that time is hands-off while you let the lentils cook.
  • Sauté minced onion, garlic, celery, and carrots until they begin to caramelize.
  • Add the spices to the veggies and cook them for a moment to bring out their flavor.
  • Add the lentils, stock, and canned diced tomatoes to the pot and simmer until the lentils are nice and soft.
  • Now stir in a little cream, some spinach, and the best part, chopped Manzanilla olives.
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This tomato lentil soup is easy to make and a super cozy vegetarian meal. The lentils are cooked in a rich broth with tomatoes, carrots, celery, garlic, and spices. The soup is finished with a little spinach, a splash of cream, and some delicious Manzanilla olives. 

  • PREP TIME: 20 MINS
  • COOK TIME: 40 MINS
  • TOTAL TIME: 1 HOUR
  • YIELD: 10 CUPS

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 medium onion, minced
  • 4 garlic cloves, minced
  • 2 carrots, minced
  • 2 celery stalks minced
  • 2 teaspoons EACH: thyme, oregano, and smoked paprika
  • 1 teaspoon EACH: salt and pepper
  • 1 cup brown lentils
  • 6 cups vegetable stock (can use chicken stock)
  • 1 14-ounce can chopped tomatoes
  • 3 ounces chopped fresh spinach (or baby spinach leaves)
  • 1 cup chopped Manzanilla olives
  • ½ cup cream, optional

INSTRUCTIONS

  1. Heat the oil in a large pot over medium-high heat. Add the onion and let it cook until it softens, about 3 minutes. Add the garlic, carrots, and celery to the pot and let them cook for about 5 minutes. Mix in the thyme, oregano, smoked paprika, salt, and pepper.
  2. Add the lentils, stock, and tomatoes to the pot and bring the pot to a boil. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the lentils are soft.
  3. Add the spinach, Manzanilla olives, and if using, the cream and stir until the spinach wilts.
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Nutrition Facts

  • Serving Size is 2 ¼ cups.
  • Serves 4
  • Amount Per Serving
  • Calories 395
  • % Daily Value*
  • Total Fat 17.1g 22%
  • Saturated Fat 5.1g
  • Cholesterol 17mg 6%
  • Sodium 1730.9mg 75%
  • Total Carbohydrate 50.1g 18%
  • Dietary Fiber 10.2g 36%
  • Sugars 10.3g
  • Protein 15.2g 30%
  • Vitamin A56%Vitamin C31%Calcium10%Iron31%
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