Oven-Dried Tomato and Lentil Soup Recipe

Name: Oven-Dried Tomato and Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 plum tomatoes, quartered lengthwise; coarse sea salt, to taste; 1 ½ cups french green lentils; 3 tablespoons extra virgin olive oil; 1 yellow onion, minced; 1 carrot, peeled and minced; 1 celery, minced; 6 cups rich vegetable stock; 1 lb red new potato, unpeeled, quartered; 1 tablespoon minced fresh rosemary; salt and pepper, to taste

Servings: persons

6 plum tomatoes, quartered lengthwise
coarse sea salt, to taste
1 ½ cups french green lentils
3 tablespoons extra virgin olive oil
1 yellow onion, minced
1 carrot, peeled and minced
1 celery, minced
6 cups rich vegetable stock
1 lb red new potato, unpeeled, quartered
1 tablespoon minced fresh rosemary
salt and pepper, to taste

1
Preheat oven to 250 degrees.
2
Place the tomatoes, cut sides up, on a rack set on a baking sheet.
3
Sprinkle with sea salt and place in the oven for about 2 hours.
4
The tomatoes will dehydrate and intensify in flavor but should still be a bit soft.
5
Remove from oven and set aside.
6
Meanwhile, pick over the lentils and discard any misshappen lentils and stones.
7
Rinse the lentils.
8
Place in a bowl and add water to cover generously.
9
Let stand for 1 hour.
10
Drain and set aside.
11
In a saucepan over medium heat, warm the olive oil.
12
Add the onion, carrot, and celery and saute until golden brown, 5-7 minutes.
13
Add the stock, drained lentils, and potatoes and bring to a boil.
14
Reduce the heat to low and simmer, uncovered, until the lentils and potatoes are tender, 30-40 minutes.
15
Add the reserved tomatoes and the rosemary and continue to simmer, stirring gently to retain the shape of the tomatoes, until the flavors have blended, about 15 minutes more.
16
Season with salt and pepper.
17
Ladle into warmed bowls and serve hot.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 plum tomatoes, quartered lengthwise, coarse sea salt, to taste, 1 ½ cups french green lentils, 3 tablespoons extra virgin olive oil, and more.

Yes, Oven-Dried Tomato and Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oven-Dried Tomato and Lentil Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions