David Rocco’s Tomato and Lentil Soup

This no-fuss, one-pot tomato lentil soup is perfect for those cosy nights in or for an easy lunch! Find out about the benefits of lentils, here.

Serves: 2-4 people

1/4 cup (50 ml) extra virgin olive oil
2 garlic cloves, chopped
1 bunch flat-leaf parsley, chopped
2 chili peppers, chopped
1 can diced tomatoes

1 can (19 oz/540 ml) lentils, drained and rinsed
Salt and pepper
2 tbsp (25 ml) tomato paste

In a saucepan, heat olive oil. Add garlic, parsley and chili peppers; sauté for a few minutes until garlic has started to turn golden.

Pour in diced tomatoes with the juices. With the back of a wooden spoon, break up the tomatoes into little chunks. You can decide the consistency. Add lentils, salt and pepper. Stir in tomato paste; add enough water to cover the lentils by about 1/2 inch. Bring to a boil, then reduce heat to medium and simmer for about 20 minutes or until the soup has thickened.

Hunt’s Tommalier Tip:
It’s a tradition to make tomato lentil soup with sausage on New Year’s Day as it is supposed to bring good luck for the year ahead.  For a heartier version that does not betray the soup’s cucina povera roots, break up some sausage and brown it slightly  before you add in the tomatoes.