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Tomato Lentil Soup
Melissa Hart

Tomato Lentil Soup

Green lentils stay intact through a long cook and make tomato broth feel substantial without meat. This is a dependable freezer soup because there is no dairy, pasta or potato to change texture. A spoonful of vinegar at the end keeps the lentils from tasting muddy.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 cups dry green lentils rinsed
  • 1 1/2 cups diced yellow onion
  • 2 cups diced carrots
  • 1 1/2 cups diced celery
  • 4 cloves garlic minced
  • 28 oz canned crushed tomatoes
  • 8 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp red wine vinegar

Method
 

  1. Place the lentils, onion, carrots, celery, garlic, tomatoes, broth, thyme, bay leaves, salt and pepper in a 6-quart crockpot.
  2. Stir well, cover, and cook on low for 6 to 7 hours until the lentils are tender but not split apart.
  3. Discard the bay leaves and mash 1 cup of lentils against the side of the crock.
  4. Stir in the vinegar and add hot water 1/2 cup at a time if the soup is too thick to ladle.
  5. Cool in shallow containers and freeze for up to 3 months.