Alison Roman’s Buttered Tomato Soup With Lentils And Fennel
Imagine, for a moment, a tomato soup that needs no blender to produce an impossibly creamy result, all without a drop of dairy; a lentil soup vibrant and gorgeous enough to grace the cover of a cookbook yet humble enough to eat alone at your kitchen counter for a Tuesday lunch. Seasonally agnostic (canned tomatoes here!), this soup thrives in winter with the best of your pantry staples. Once this soup comes together, you may forget there are lentils in here at all. They magically melt into the pot, nearly disappearing (that’s the idea), giving you creamy texture and luscious body: tomato (and lentil) soup utopia.
Total 70 min
