After success with the red lentil soup, I wanted to see what the French green lentils would taste like. The result is a tasty, hardy soup.
Compared to red lentils, green lentils are a sturdier bunch, with a bit of a bite to them. They go great with hardy greens, tomatoes, and lots of seasoning. This soup does take a bit longer to make than the red lentil – about another 15 minutes.
Most of the time I open a can of fire-roasted tomatoes, but you can use any kind of stewed or roasted tomato recipe for this soup. Roasting tomatoes takes time, but the rewards are worth it. To roast tomatoes for sauce, I add chopped tomatoes to a baking dish, cover with a bit of olive oil, garlic, and salt. Place some water on the bottom of the dish and cover lightly with foil. Roast for about 30 minutes or so. You may also want to remove the tomato skins before you add them to the soup.