Lentil Tomato Soup
By Carolina Gelen · 30 minutes · 4 servings
A recipe by Carolina Gelen from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏲️ Prep time: 5 minutes
- 🍳 Cook time: 25 minutes
- ⏱️ Total time: 30 minutes
- 🍽️ Servings: 4
Ingredients
- 4 tablespoons unsalted butter
- 1 ⅓ cups heavy cream
- 2 medium shallots, finely chopped
- 1 (28-ounce) can whole tomatoes
- 1 (15-ounce) can lentils, rinsed
- Salt
Directions
- In a medium pot over medium heat, melt the butter. Carefully add 1 cup heavy cream and bring to a boil over medium-high. Reduce the temperature to medium and simmer, occasionally stirring for 5 minutes, until the cream thickens, reduces to about a third of its initial volume, and resembles melted cheese while developing brown bits around the pot.
- Add the shallots and continue stirring for 4 to 5 minutes, until there’s very little cream at the bottom and caramelized brown bits all around the sides of the pot.
- Add the tomatoes and their juices, crushing them with your hands as you add them to the pot, or crush them inside the pot, using a potato masher. Add the lentils, 2 cups of water and a big pinch of salt to season all the liquid. Scrape the brown bits off the bottom and sides of the pot into the liquid, using a wooden spoon or spatula.
- Bring to a boil over medium-high. Partly cover the pot with a lid and boil, stirring occasionally, for 15 minutes. Add the remaining ⅓ cup of cream and season with more salt, if needed.
- Serve right away, or blend the soup using an immersion blender until as creamy as desired.
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