Ginger, Tomato and Lentil Soup

Bowl of Ginger, Tomato, and Lentil Soup

Bowl of Ginger, Tomato, and Lentil Soup

Cooking from scratch can be time consuming, there are just times when short cuts are necessary. Ta Da!! Ginger, Tomato and Lentil Soup.

A can of tomato soup is handy to have on the kitchen shelf for a quick lunch.  I have a husband who prefers a thick soup.  So tomato soup at our house may have various flavors and additions.  Usually I will add angel hair pasta, rice, beans, or left overs of an entree or vegetable.  This time it was a deliberately  planned  new recipe. 

Cooking lentils and onion

Cooking lentils and onion

 

 

 

In the pantry was a bag of red lentils.  So that was the beginning of thickening the soup.  Cooking lentils does not take a long time, about 20 minutes for 1/3 cup of them.  I add finely diced onion and minced garlic.  All into the water to heat and simmer to soft lentils.  Instead of draining the water, most was absorbed into the simmering.

 

 

 

 

Next I added the can of tomato soup, 1 can of water, maybe a bit more later, the freshly grated ginger, oregano, salt and pepper to cook an additional 15 minutes.


Ginger, Tomato and Lentil Soup
 
Prep time
Cook time
Total time
 
With the aid of a can of tomato soup for saving time, a savory hearty soup of spicy ginger and lentils and seasoned with onions and garlic make a quick and filling lunch time soup.
Author:
Recipe type: Soup
Cuisine: American
Serves: 4¾ cups
Ingredients
  • 2 cups water
  • ⅓ cup red lentils
  • ¼ cup onion, finely chopped
  • 1 teaspoon garlic, minced
  • 1 10¾ ounce canned tomato soup
  • 1 can water
  • 1 teaspoon raw ginger, freshly grated
  • 1 teaspoon dried oregano
  • ¼ teaspoon sea salt
  • ½ teaspoon black ground pepper
  • ½ cup mild Cheddar cheese, shredded or cheese of your choice.
Instructions
  1. In a medium sauce pan, mix together water, lentils, onion and garlic.
  2. Heat to simmer 20 minutes or until lentils are softened.
  3. Add can of tomato soup.
  4. Add one can of water, more if needed or preferred thinner.
  5. Add grated ginger, oregano, salt and pepper.
  6. Simmer 15 minutes.
  7. Serve into soup bowls topped with the shredded cheese.
Notes
Jullia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”
nettabelleschoice.com and cookbookinabox.com.All rights reserved.

 

While the soup was simmering, I fixed a fruit compote of mixed canned and fresh fruit with yogurt on top, decorated with a walnut half.  Supplied some crackers and lemonade.  There was a quick lunch  for 3 or 4 in less than an hour. 

 

Mixed Fruit with Yogurt

Mixed Fruit with Yogurt

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring
you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com
All rights reserved.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: