Velvety Spiced Tomato and Lentil Soup
Indulge in a silky fusion of flavors with this velvety spiced tomato and lentil soup, where comforting aromas capture the essence of a cozy meal. Carefully crafted to balance warmth and creaminess, this dish invites a hint of zest and sweetness from sun-dried tomato pesto, making it both soul-soothing and delightfully piquant. It's an ideal one-pot meal that not only satisfies with its hearty texture but also offers the versatility to adjust spice levels to your preference. Serve this luscious soup with crusty bread to soak up every rich drop.
8
Servings
N/A
Calories
11
Ingredients
Ingredients
olive oil
2 tablespoons
Spanish onions
2 medium (sliced)
garlic cloves
2 (crushed)
red chili pepper flakes
1 teaspoon
tinned crushed tomatoes
6 cups
vegetable stock
6 cups
tomato paste
1/2 cup
brown sugar
1 1/2 tablespoons
red lentils
1 1/2 cups
cream
1 1/4 cups
sun-dried tomato pesto
1/3 cup ((optional))
Instructions
1
Heat the olive oil in a non-stick pan over medium heat.
2
Add the sliced onions and cook until golden brown.
3
Stir in the crushed garlic and red chili pepper flakes, cooking for about 1 minute until fragrant.
4
Transfer the onion mixture to the slow cooker.
5
Mix in the crushed tomatoes, vegetable stock, tomato paste, brown sugar, and red lentils.
6
Cover with the lid and cook on LOW for 6-8 hours or on HIGH for 4 hours.
7
Half an hour before the end of the cooking, stir in the cream and continue to cook, keeping the lid on.
8
Before serving, optionally stir through or top each bowl with a sprinkle of sun-dried tomato pesto.
9
Serve the hot soup with a side of crusty bread.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein source in this soup?
The primary protein source in this Velvety Spiced Tomato and Lentil Soup is the 1 1/2 cups of red lentils.
Is this soup recipe suitable for vegetarians?
Yes, this soup is vegetarian as it uses vegetable stock and plant-based ingredients, though it does contain dairy cream.
How many servings does this recipe yield?
This recipe is designed to serve 8 people.
What type of lentils should I use for this soup?
The recipe specifically calls for red lentils, which break down easily to create a velvety texture.
How long does the soup take to cook in a slow cooker on the low setting?
On the LOW setting, the soup should cook for 6 to 8 hours.
How long does the soup take to cook in a slow cooker on the high setting?
On the HIGH setting, the soup takes approximately 4 hours to cook.
When should the cream be added to the recipe?
The cream should be stirred into the soup half an hour before the end of the cooking time.
Can I make this soup vegan?
To make this recipe vegan, you can substitute the dairy cream with a plant-based alternative like coconut milk or soy cream.
What is the purpose of adding brown sugar to the soup?
Brown sugar is used to balance the acidity of the tinned tomatoes and tomato paste, adding a subtle sweetness.
Is the sun-dried tomato pesto a required ingredient?
No, the sun-dried tomato pesto is optional and can be used to stir through or top the bowls for extra zest.
Do I need to cook anything before putting it in the slow cooker?
Yes, you should first sauté the Spanish onions in olive oil until golden, then stir in the garlic and chili flakes before transferring the mixture to the slow cooker.
How much garlic is needed for this recipe?
The recipe requires 2 crushed garlic cloves.
What can I serve with this soup?
It is recommended to serve this hot soup with a side of crusty bread to soak up the rich broth.
Is this soup very spicy?
The soup has a mild kick from 1 teaspoon of red chili pepper flakes, but the spice level can be adjusted to your preference.
What kind of onions are best for this recipe?
The recipe suggests using 2 medium Spanish onions, sliced.
Can I use fresh tomatoes instead of tinned crushed tomatoes?
Yes, but you may need to peel and crush them yourself, and the flavor intensity may vary compared to canned tomatoes.
Do I need to soak the red lentils before cooking?
No, red lentils do not require soaking and will soften perfectly during the slow cooking process.
What is the total amount of vegetable stock required?
The recipe calls for 6 cups of vegetable stock.
Can I use an immersion blender on this soup?
While the lentils naturally create a velvety texture, you can use an immersion blender before adding the cream if you prefer a completely smooth consistency.
How much tomato paste is included?
The recipe uses 1/2 cup of tomato paste for a deep, rich flavor.
Is this recipe considered a one-pot meal?
Yes, it is considered a one-pot meal as most of the cooking happens directly in the slow cooker.
Can I store and reheat leftovers?
Yes, this soup stores well in an airtight container in the refrigerator and can be reheated on the stove or in a microwave.
What type of oil is used for sautéing?
2 tablespoons of olive oil are used to cook the onions and spices.
Can I use green or brown lentils instead?
Green or brown lentils will hold their shape more and take longer to cook; red lentils are preferred for the 'velvety' texture of this specific soup.
How much cream is needed?
The recipe calls for 1 1/4 cups of cream.
Can I use a Dutch oven instead of a slow cooker?
Yes, you can simmer the soup on very low heat in a Dutch oven on the stove until the lentils are tender, typically about 45-60 minutes.
What does the sun-dried tomato pesto add to the dish?
It adds a hint of zest and concentrated tomato sweetness to the finished soup.
Is there a specific way to prepare the onions?
The Spanish onions should be sliced before being cooked to a golden brown color.
Can I reduce the amount of chili if I don't like spice?
Yes, you can reduce or omit the red chili pepper flakes to suit your personal spice tolerance.
What is the total count of ingredients in this recipe?
There are 11 ingredients total, including the optional pesto.