Week 13, Monday: Hearty Tomato and Lentil Soup with Crusty Bread

As we kick off Week 13, let's start with a comforting, healthy, and easy-to-make dish. Our Hearty Tomato and Lentil Soup is perfect for a Monday evening meal. Packed with nutritious ingredients and flavor, this vegetarian soup is sure to please everyone at your dinner table. Pair it with some crusty bread for a satisfying and delicious meal.

Serves: 4 people
Preparation time: 15 minutes
Cooking time: 40 minutes

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 can (400g) crushed tomatoes
• 1 cup (200g) dried green or brown lentils, rinsed and drained
• 6 cups (1.5 liters) vegetable broth
• Salt and pepper, to taste
• Fresh parsley, for garnish
• Crusty bread, for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
2. Stir in the dried thyme, basil, and oregano. Cook for another minute, allowing the flavors to meld.
3. Add the crushed tomatoes, lentils
4. Add the crushed tomatoes, lentils, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the lentils are tender.
5. Season the soup with salt and pepper to taste. You can also adjust the thickness by adding more broth or water if needed.
6. Serve the soup hot, garnished with fresh parsley and accompanied by crusty bread for dipping.

Wine Pairing

For this Hearty Tomato and Lentil Soup, a light, fruity red wine would make an excellent pairing. A Beaujolais or a Pinot Noir would provide a pleasant contrast to the earthy flavors of the lentils while complementing the tomato base of the soup. Enjoy!

Check back tomorrow for the next recipe in our Week 13 Dinner Menu!