Ingredients
Equipment
Method
- Heat 2 tablespoons extra virgin olive oil in a pot. Add 2 pints cherry tomatoes and cook for 5 minutes or until blistered.
- Add 1 medium onion (chopped), 3 cloves garlic (grated), 1 teaspoon dried oregano, and ¼ teaspoon red pepper flakes. Cook for 3 more minutes until soft and fragrant.
- Stir in 1 cup dried split red lentils (rinsed), 4 cups vegetable broth, ½ teaspoon salt, and pepper. Simmer for about 15 minutes or until the lentils are tender. Stir occasionally.
- Ladle soup into bowls. Add a squeeze of juice and zest from 1 lemon. Top with a drizzle of olive oil, crumbled feta, Parmesan, or yogurt, and serve with bread.
Nutrition
Notes
For substitutions, you can use canned crushed tomatoes instead of cherry tomatoes for convenience, or heirlooms for extra sweetness. Swap the onion with shallots for sweetness or leeks for a milder flavor. If you are out of fresh garlic, try garlic powder or roasted garlic for a mellow depth. Replace dried oregano with thyme, marjoram, or Italian seasoning. Use cayenne for more heat from the pepper flakes, smoked paprika for depth, or skip it if serving children. Yellow or green lentils work in place of split red lentils, but add more cooking time and broth as needed. You can use water with herbs instead of broth, or chicken broth for a richer flavor. Swap the lemon zest and juice with lime for tang or white wine vinegar for acidity. For toppings, feta provides saltiness, Parmesan adds nuttiness, or Greek yogurt gives creaminess. Simmer the soup uncovered to thicken it, or add broth for a lighter bowl. Blend the soup briefly for a silky finish without adding cream.