My mom made this tomato lentil soup often when I was growing up, and I continued to make it for myself in college. As a busy college student, I don't have much time to eat, let alone cook. This soup is quick and easy to make, and it's incredibly good for you. Even though it's delicious, it's a little dull in color — make it more appealing by garnishing it with freshly chopped parsley or chives and a lemon slice!
Ingredients
- containers chicken broth: 2 piece (32 ounce)
- dry lentils: 2 cups
- medium onion: 1 piece (diced)
- tomato paste: 0.25 cup
- garlic: 2 clove (minced)
- ground cumin: 1 Tbsp
Metric Conversion
Stages of cooking
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Bring chicken broth, lentils, onion, tomato paste, garlic, and cumin to a boil in a large saucepan over medium heat. Reduce the heat, cover, and simmer until lentils are soft, 30 to 45 minutes.
