A velvety tomato soup with orzo pasta, offering a delicious twist on the classic lentil soup. Served with creamy yogurt, fresh chives, and crispy bacon, this comforting and hearty dish is perfect for a satisfying lunch or dinner.
A velvety tomato soup with orzo pasta, offering a delicious twist on the classic lentil soup. Served with creamy yogurt, fresh chives, and crispy bacon, this comforting and hearty dish is perfect for a satisfying lunch or dinner.
Prep Time:
10m
Cook Time:
35m
Difficulty Level:
- 400 g tomatoes
- 4 tablespoons olive oil
- 2 onions
- 2 leeks
- 2 carrots
- 2 celery stalks
- 2 tablespoons tomato paste
- 2 tablespoons small brown or green lentils
- 1 litre water or vegetable stock
- 1 sprig fresh thyme
- 1 bay leaf
- 1 cup orzo pasta
- Salt and freshly ground black pepper, to taste
For serving
- Plain yogurt
- Fresh chives, finely chopped
- Bacon, cooked until crispy
Directions
Bring a small saucepan of water to a boil. Add the lentils and blanch them briefly, then drain and set aside.
Heat the olive oil in a deep, medium-sized saucepan over medium heat.
Finely chop the onions, leeks, carrots, and celery. Add them to the pan and sauté for approximately 5 minutes, until the vegetables begin to soften.
Add the tomato paste and stir it into the vegetables, scraping it across the bottom of the pan. Cook for 1 minute to deepen its flavor.
Add the tomatoes, breaking them up with a wooden spoon as you stir.
Pour in the water or vegetable stock and add the drained lentils. Cover the saucepan and simmer for approximately 30 minutes.
During cooking, add the thyme and bay leaf, allowing them to infuse the soup for a few minutes before removing them.
Remove the saucepan from the heat and blend the soup with an immersion blender until completely smooth and velvety.
Return the soup to the heat, add the orzo, and stir well. If the soup is too thick, add a little extra stock or boiling water.
Cook for a few more minutes, or until the orzo is tender, following the cooking time indicated on the package.
Season with salt and freshly ground black pepper to taste.
Ladle the hot soup into bowls and top each serving with a spoonful of yogurt, freshly chopped chives, and crispy bacon.
Serve immediately while warm.
Orzo continues to absorb liquid as it sits, so the soup may thicken after cooking. Keep some hot stock or water on hand to loosen it just before serving. For the best contrast of textures, add the yogurt, chives, and crispy bacon at the very last moment.