I’ve been loving lentils lately. They are one of the legumes that is very high in fiber and very nutritious for you (so I’m told). They have a great texture, and in this soup, they’re absolutely mahhvelous. If you will humor me for a moment, think of everything you love about pizza sauce, only in a soup! Sometimes the traditional red pizza sauce can be very rich, and while I don’t mind it much, the hubby does, so I tried to find a happy medium, and I did! The flavor of this soup packs an awesome punch, but isn’t so rich that it leaves you wanting more. And more and more! That sour cream garnish really sends it home too! It’s a very hearty and filling soup that would probably be more suited for winter, but in the height of summer, I thoroughly enjoyed it, and I think you will too!

We start with our ingredients:

Chop the onions

and the carrots, and put them in the pot.

Get your hands dirty with those whole peeled tomatoes! I take them one by one and squish them with my hands right in the pot. It’s a great stress reliever!

Make sure that there aren’t any pebbles in the lentils, and you’re good to go!

Voila! The finished product. Very very good. Low fat. Full of yum.

Tomato Lentil Soup

1 T. Extra Virgin Olive Oil
1 Onion, diced
1 Carrot, diced
4 Cloves Garlic, crushed
1 T. Thyme leaves, fresh
1 28 oz. Can Whole Peeled Tomatoes
1 15 oz. Can Fire Roasted Diced Tomatoes
1 1/2 C. Lentils, rinsed and picked over for debris
Salt & Pepper to taste
Sour Cream for garnish

Start by heating a big pot over medium-high heat, and add the olive oil. When the oil is hot, add the onions and carrots, cooking until the onions are translucent, 6 minutes. Add in the garlic and thyme and cook for a minute more. Crush the whole peeled tomatoes with your hands, and add to the pot, along with the fire roasted tomatoes, chicken stock, and lentils. Bring mixture to a boil, and cook lentils according to package instructions, about 20-30 minutes. Once lentils are tender, blend the mixture with either a blender or immersion blender. Serve with a dollop of sour cream.

Serves 4 – 6

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