Lentil Tomato Soup
Adapted from NYT Cooking (Carolina Gelen)
Ingredients
- 4 tbsp 56 g unsalted butter
- 1 1/3 cup 320 ml heavy cream
- 2 medium shallots, finely chopped
- 28 oz 800 g whole tomatoes (28 oz can)
- 15 oz 425 g lentils, rinsed (15 oz can)
- 2 cup 480 ml water
- to taste salt
Method
- Melt the butter in a medium pot over medium heat. Carefully add 1 cup of the cream and bring to a boil over medium-high. Reduce to medium and simmer, stirring occasionally, for 5 minutes, until the cream thickens, reduces to about a third of its volume, resembles melted cheese, and develops brown bits around the pot.
- Add the shallots and continue stirring 4–5 minutes, until there's very little cream left and caramelized brown bits line the sides of the pot.
- Add the tomatoes and their juices, crushing them with your hands or a potato masher as you go. Add the lentils, water, and a big pinch of salt. Scrape the browned bits off the bottom and sides into the liquid.
- Bring to a boil over medium-high. Partly cover and boil, stirring occasionally, for 15 minutes. Stir in the remaining 1/3 cup cream and season with more salt if needed.
- Serve right away, or blend with an immersion blender until as smooth as you like.
Notes
- Brown butter plus lentils gives this more depth and staying power than a typical tomato soup.
- Serve with crusty sourdough toast or a grilled cheese.