Tomato soup reinvented: The health benefits of adding lentils

The soup season is beginning. 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 autumn, lentils are a fantastic addition.

Lentils might seem like just an addition, but they are quite standout. Not without reason, as they provide a feeling of satiety. Thanks to their low sodium and high potassium content, they help the body combat high blood pressure. Additionally, they contain significant amounts of phosphorus, vitamin B12, iron, and folic acid. They are a good source of protein and fibre. Therefore, you can challenge the prevailing belief that soup can’t be filling. Does it suffice for both the first and main courses? Find out for yourselves.

Worried about the taste of lentils? No need, as they are often 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 accompany it well. Serve the soup with parsley or coriander. A slice of fresh bread also pairs nicely.

Ingredients:                                                  

• 225 grams of red lentils
• 1 tablespoon of butter
• 1 tablespoon of olive oil
• 3 garlic cloves
• 1 large carrot
• 1 onion
• 1 litre of vegetable broth
• 500 millilitres 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 coriander for serving

Preparation:         

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