Lentil soup with vermicelli and tomato paste Calories

Red lentils are the usual choice for lentil soup with vermicelli and tomato paste because they soften quickly and give the broth a thick, smooth body. Brown or green lentils hold their shape more and need a longer cooking time.

Add the vermicelli to lentil soup with vermicelli and tomato paste only when the lentils are nearly tender. Cook just until the pasta is done, and avoid leaving the soup simmering or sitting hot for a long time afterward.

Yes, briefly sautéing the tomato paste with the onion helps deepen its flavor and removes its raw taste. Stir it over medium heat before adding liquid, taking care not to let it scorch.

Yes, but blend the lentil mixture before adding the vermicelli if you want a smooth soup. Blending after the pasta is cooked can break it into small pieces and make the texture less appealing.

Lentil soup with vermicelli and tomato paste thickens as it sits because both the lentils and pasta absorb liquid. Stir in a little hot water or broth when reheating until it reaches the consistency you want.

Yes, lentil soup with vermicelli and tomato paste can be served unblended. The lentils will soften into the broth while the vermicelli stays distinct; stir during cooking so lentils and pasta do not settle and stick to the pot.

Lentil soup with vermicelli and tomato paste keeps for about three days in a covered container in the refrigerator. Cool it promptly rather than leaving the pot out, and reheat thoroughly; add water if it has thickened.

Yes, but the vermicelli may turn soft after thawing. For a better texture, freeze the lentil soup base before adding the pasta, then cook fresh vermicelli in the reheated soup.

Lentil soup with vermicelli and tomato paste pairs well with crusty bread, a simple salad, or lemon wedges. Add lemon at the table so each person can brighten the savory tomato-and-lentil broth to taste.