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Lentil Soup


45 minutes






1 1/2 cups dried brown lentils or 280g canned cooked lentils
500g canned whole peeled tomatoes
1 large onion
1 garlic clove
4 tablespoons extra-virgin olive oil
1 bay leaf
1 chilli
salt to taste


Finely chop the onion and garlic. Pour a generous dash of oil into a saucepan. Add the chopped onion and garlic and soften on low heat for about ten minutes. If they start to sauté, add a tablespoon of water. Add the already cooked lentils to the pan. Crush the tomatoes with a fork. Add them to the saucepan along with bay leaf and let the mixture cook for two or three minutes. Add water (about a litre) and salt, and cook for about 20 minutes. This soup is excellent with fried or baked croutons.

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