Lentil Tomato Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Lentil Tomato Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Lentil Tomato Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 tablespoons unsalted butter
• 1 onion, chopped
• 1 (28 ounce) can whole peeled
• tomatoes, with liquid
• 2 (14.5 ounce) cans chicken broth
• 2 cups dry brown lentils
• 1/2 cup red wine
• 4 cloves garlic, minced
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Melt the butter in a large pot over medium high heat

Step 2: Technique & Execution

Place the onions in the pot and saute for 10 minutes, or until onions are tender

Step 3: Technique & Execution

Place the tomatoes in a food processor or blender and puree until smooth

Step 4: Technique & Execution

Pour this into the pot with the onion along with the chicken broth and the lentils Bring to a boil, reduce heat to low and let simmer for 20 minutes

Step 5: Technique & Execution

Then, stir in the wine, garlic, nutmeg and cloves

Step 6: Technique & Execution

Simmer for at least 25 more minutes.