Tomato Soup with Lentils and Caraway

This Tomato Soup with Lentils and Caraway is a simple and delicious soup. Caraway really compliments the tomatoes. Comfort in a bowl.

I made the other day using up the bits of veggies I had left in my fridge. These are rough measurements as I didn’t intend to blog this, but the soup turned out really yummy so I thought I would still share.

San Marzano tomatoes are a little extra cost-wise, but I think the flavour is worth the extra dollars. Also, use real Parmigiano Reggiano for this, it is also worth the dollar for the flavour. Save your rind, I like to actually freeze my parmesan rinds as they are great to toss in soups, sauces and stews to add extra flavour, just remove before serving.

If you would like to make this vegetarian – skip the bacon and use vegetable stock in place of the chicken. Easy, versatile and healthy.

INGREDIENTS:

• 2 thick-cut slices of bacon, put in a food processor to make a paste
• 2 carrots
• 1/2 large white onion
• 2 celery stalks
• 2 cloves garlic
• 2 handfuls of green lentils (about 1/2 cup)
• 1 can San Marzano Tomatoes
• 4-5 cups of chicken broth (homemade is best)
• 1 bunch of fresh parsley
• 1 tsp caraway seed
• Salt and Pepper to Taste
• 1 bay leaf
• 1 Tbsp Red Wine Vinegar
• A healthy pinch of red pepper flakes
• 1 cup or so of grated Parmigiano Reggiano, plus the rind
• Olive Oil (about 1/4 cup)

Using your food processor, grind your bacon until it becomes a paste. Heat up a large heavy-bottomed pot over medium heat. Add in some olive oil and your bacon paste and cook for a moment to render the fat from the bacon and brown a little. Crush your tomatoes by hand and add these into the pot. Using your food processor, finely mince the carrots, celery, parsley, onion, and garlic. Add these into your tomato mixture. Add a little salt as you go. Pour in your chicken broth, bay leaf, caraway, red pepper flakes and bring to a boil. Turn down the heat to a simmer, add in your lentils and parmesan rind put the lid on and let simmer away for about 1 hour until your lentils are cooked and the flavour has melded.

Remove your bay leaf and parmesan rind just before serving. Add in a little red wine vinegar, a handful of fresh grated parmesan, taste and adjust seasoning if required. Serve with extra parmesan and a drizzle of extra virgin olive oil. Great with some crusty bread.

If you like this recipe try: Garlic Soup with Sourdough Croutons