FoodWage
TOMATO & LENTIL SOUP
Sip on this soulful tomato and lentil soup by Love & Zest to warm you up on those cold winter mornings. Thickly pureed tomatoes and lentils lend a thicker body to the soup. This recipe also freezes well so make a batch to reheat on those really busy days.
Ingredients for servings
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1 tablespoon olive oil
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1 medium onion chopped
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1 clove garlic chopped
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2 stalks celery chopped
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2 medium carrots chopped
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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0.75 cup red or yellow lentils
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1 tablespoon tomato paste
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3 cups vegetable stock (certified gluten-free if necessary)
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2 cups water
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1 can chopped or diced tomatoes (14 ounce)
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1 bay leaf
to taste pepper
to taste Salt
Sour cream (if desired)
Crusty bread (if desired)
grilled cheese (if desired)
Soup
Optional Garnish
Directions
Heat oil in pan over medium high, add onion, garlic, celery, carrots and stir until softened.
Stir in cumin and coriander and add lentils and tomato paste. Mix in stock, water, tomatoes, bay leaf, and season with salt and pepper. Bring to a boil, then reduce to medium-low and cover with slightly with lid, cooking 15-20 minutes until lentils are soft.
With an immersion blender or regular blender, puree soup until smooth. Adjust salt and pepper to taste. Serve with crusty baguette and plain Greek yogurt (in place of sour cream).
Notes
This soup freezes well too so you can make it ahead of time and store.