10 AWG Lentil Soup
45 minutes
  • Alberto Lentils 12 oz 
  • Carrots 0.225 kg
  • Garlic Loose 0.06 kg 
  • Dutch Onion 0.180 kg 
  • Amanhecer Rice 145 gr 
  • Pickwell Petite Diced Tomatoes 14.05 oz 
  • Vegetable broth 
  1. Heat some olive oil in a large pot over medium heat. Add the onions, garlic and carrots. Stir it frequently for about 4-5 minutes.

  2. Now add the can of tomatoes (with juices), lentils and vegetable broth. Stir to incorporate everything.

  3. Bring to a boil, then lower heat to a simmer and cook for about 30 minutes, until the lentils are tender and the soup has thickened. For a creamier texture, use an immersion blender to blend a few times in the pot. Alternatively, add 1-2 cups of the soup to a regular blender, blend until smooth and then return to the pot.

  4. Meanwhile cook the rice
  5.  Serve the soup with some rice.  

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