The new year has started and although it is time for good resolutions after holiday period’s parties, outside it is so grey that some good comfort food is really necessary.
This soup is rich and hearty - perfect for dinner or lunch...the combination of lentils and tomatoes is intensified by a bit of garlic that adds more taste to the soup.
As many of our recipes, the preparation is extremely simple and quick! You can even simplify your life by using canned lentils! In that case you will be surprised how quick it can be to prepare a delicious meal!
Make sure you prepare enough...everybody will ask for more! Should there incredibly be any left-over you can still keep it in the fridge, heat it and eat it the day after - or you can also freeze it!
For 4 servings
200 grams of dried lentils - or 2 cans of lentils
16 cherry tomatoes
1 garlic cloves
3 TBSP of extravirgin olive oil
Set lentils in a large bowl and cover with water. Let them soak overnight.
Drain them, set them in a pan, cover well with water and cook for around 20 minutes till tender.
Drain the lentils.
In another pan, heat the 3 tablespoons of extra virgin olive and oil with garlic, for a around 1 minute at medium temperature.
Wash and cut in 2 the cherry tomatoes. Add them to the garlic, stirring continuously for a 3 minutes.
Add the lentils and salt, stir for 2 minutes. Add 2 glasses (around 200 ml each) of water, cover and let it cook for 5 minutes after the soup starts to boil.
Tomato and mozzarella salad…traditionally Italian! Caramelize the cherry tomatoes for a unique and innovative taste.
100 gr of salad, mixed green, arugula…
20 cherry tomatoes
200 gr buffalo mozzarella
Extra virgin olive oil
Preheat the oven to 160°C (320°F).
Wash then slice the cherry tomatoes into halves. Prepare a baking tray covered with cooking foil, lay out the tomatoes on the foil facing up. Prepare your seasoning using 3 tbsp extra virgin olive oil, 1 tbsp sugar, salt, oregano and thyme. Brush the seasoning onto the cherry tomatoes, making sure you season each one evenly.
Bake the tomatoes for 90 minutes, minding that they do not burn.
Once the tomatoes are baked and have cooled you are ready to make your salad. In a bowl, mix salad, tomatoes and the sliced mozzarella.
Season with a vinaigrette made of 1 tbsp salt, 1 tbsp extra virgin olive oil and 1 tbsp balsamic vinegar.
Made with Olive Oil
Recipes where Olive Oil is always a good ingredient.