Most Delicious Lentils and Tomato Stew/Soup EVER (from Barefoot Contessa)

Most Delicious Lentils and Tomato Stew/Soup EVER (from Barefoot Contessa)

Most Delicious Lentils and Tomato Stew/Soup EVER (from Barefoot Contessa)

So yesterday I made THE MOST DELICIOUS soup EVER!!! And I kid you not, this is it! I think this soup made it all the way to the top of my list for best stew/soup. The ingredients are simple, but the mixture of flavours come out like WHOA, so delectable! Ina Garten is an amazing cook who published several best-selling cookbooks and is also one of the Food Network Canada cooking hosts. I have been watching her shows for many years, and own most of her cookbooks. She makes this soup in large pots at her Barefoot Contessa restaurant because it is so popular. Any of her recipes you make comes out amazingly delicious!

So here is the so highly praised soup, which I am indulging with right at this moment! I did cut down on the curry by half of what she calls for in the recipe since I don’t have “mild” curry, but the regular curry only. And I used same amount of dried split peas, since I didn’t have lentils. Other than that, I followed everything to a T.


  • 2-3 tbsp. extra virgin olive oil
  • 2 onions, diced
  • 3-4 carrots, diced
  • 3 garlic cloves, minced
  • 1 (28oz) can plum tomatoes (or chopped in my case)
  • 1 cup french green lentils (uncooked)
  • 2 cups chicken stock – (I used homemade)
  • 2 tsp mild curry powder (or 1 tsp regular in my case)
  • 2 tsp fresh thyme leaves, chopped
  • 2 tsp salt
  • 2 tsp black pepper
  • 1 tbsp. red wine vinegar

(I keep fresh thyme in my freezer at all times)


    1. Heat olive oil in large saucepan. Add carrots and onions. Sauté for 8-10 minutes, then add garlic for one more minute or until fragrant.
    2. While this is cooking, put can of tomatoes (juice and all), in a food processor and pulse a couple times so the tomatoes are coarsely chopped, or use canned chopped tomatoes.
    3. Rinse the lentils, or split peas in my case.
    4. Add the tomatoes, broth, curry powder, thyme leaves, salt and pepper to the pot and bring it to boil. Then bring the mixture down to simmer. Cover and cook for 40 minutes or until the lentils/split peas are tender.
    5. Remove from heat, and keep covered for 10 more minutes to let all flavours mingle together. Add the red wine vinegar.
    6. Serve hot with crusty bread.


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I'm a blessed wife, mom to 3 kids, and nurse to labouring mammas. I love music, singing, reading, cooking, gardening AND sharing ideas and personal experiences to help moms build happy homes. My hope is through this blog to bring encouragement and down to earth ideas and advice for the mom's soul on this journey of motherhood.

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