Vegetable Soup
mixed-vegetable tomato soup with red lentils
Ingredients
- 680 g tomato passata
- 476 g water
- 102 g red lentils
- 34 g olive oil
- 204 g onion
- 170 g carrot
- 102 g celery
- 170 g red bell pepper
- 204 g zucchini
- 102 g spinach, raw
- 14 g garlic
- 3 g dried basil
- 8 g salt
- 2 g black pepper
Method
- 1. For the red-lentil option, rinse the lentils. Simmer them in the water until partly tender but still firm in the center, ~10 min.\n2. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, red bell pepper, zucchini, and garlic; cook until the vegetables start to soften, ~8 min.\n3. Add the dried basil, salt, and black pepper. For red lentils, add the lentils and their cooking water. For cooked beans, add the water and beans now. Simmer until the vegetables and lentils are mostly tender, ~10–15 min.\n4. Add the passata once the lentils are mostly tender, or once the vegetables are mostly tender with cooked beans. Simmer until everything is fully tender and the flavors have combined, ~10 min.\n5. Stir in the spinach and cook until wilted, ~2 min. Blend part or all of the soup to your preferred texture.
Notes
Red lentils add protein and fiber without making up the bulk of the soup.