City Mom’s Kitchen: David Rocco’s Tomato Lentil Soup


What do tomatoes and David Rocco have in common? Well, they both make delicious dishes in the kitchen! And today I’m happy to share tips and tricks for cooking with tomatoes and a tasty soup recipe from celebrity chef David Rocco.

No one knows the ins and outs of cooking with tomatoes better than celebrity chef, author and Food Network star David Rocco. As a Hunt’s “Tommalier” – a tomato expert – David Rocco uses tomatoes as the base ingredient for the freshest, most flavourful dishes, from sauces to soups and stews.

Personally I am a huge of fan tomatoes. I like them cooked, steamed, boiled or raw and I love their versatility. They’re also really good for you. In fact, tomatoes pack more of a nutritional punch than apples. So if you want to stay away from the doctor’s office; have a tomato a day!

Below, David shares 10 tips and tricks for using tomatoes as the base of many great dishes. Check them out:



Last week I began a healthy eating meal plan and one of the items on the list was Tomato Lentil Soup. I was going to buy pre-made and prepackaged soup but then I discovered Chef Rocco’s recipe. I’m so glad I did. This recipe has a hearty, comfort food feel to it but it’s actually a low-calorie dish with lots of health benefits.

I highly recommend this soup on cold winter day. Actually, I recommend this soup any day. The lentils create a thicker consistency to this soup which makes it more like a meal than an appetizer. Enjoy!

David Rocco's Tomato Lentil Soup

Serves: 2-4 people

  • 4 tbsp (56 ml) extra virgin olive oil
  • 2 garlic cloves, chopped
  • 1 bunch of fresh flat leaf parsley, chopped
  • 2 fresh chili peppers, chopped
  • 2 cans (14 oz/398 ml) tomatoes, such as Hunt’s Original Diced Tomatoes
  • 1 can (19 oz/540 ml) lentils, drained and rinsed
  • Salt, QB
  • Pepper, QB
  • 2 tbsp of tomato paste, such as Hunt’s Original Tomato Paste
  • Water
  1. In a saucepan, heat olive oil. Add garlic, parsley and chili peppers and sauté for a few minutes until the garlic has started to turn golden.
  2. Pour in the diced tomatoes with the juice right from the tin. With the back of a wooden spoon, break up the tomatoes into little chunks. You can decide the consistency. Then add in the rinsed lentils, salt and pepper.
  3. Add tomato paste, and then add water about 1/2 an inch above the lentils.  Bring to a boil, then lower to medium heat and cook for 20 minutes until the soup has thickened.

 Hunt’s Tommalier Tip:

It’s a tradition to make tomato lentil soup with sausage on New Year’s Day as it is supposed to bring good luck for the year ahead.  For a heartier version that does not betray the soup’s cucina povera roots, break up some sausage and let it slightly brown, just before you add in the tomatoes.

Happy cooking!

Disclosure:  I received compensation for this post.  As always, the opinions on this blog are my own.

Tomato image courtesy of James Barker/

City Mom