Tomato & Lentil Soup

Even though the weather has been warm I still want soup in November. I made BLT (B was Fakin' Bacon tempeh) for lunch and knew I wanted soup with it. So here's a tomato soup that leans heavy on the lentils.

• 1 medium sweet onion, chopped
• 3 garlic cloves, chopped
• 2 celery stalks, chopped
• 2 medium carrots, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3/4 cup lentils (I used brown)
• 1 tablespoon tomato paste
• 3 cups no-chicken bouillon (I used Better Than Bouillon)
• 2 cups water
• 1 can diced tomatoes, with juice
• 1 bay leaf
• salt and pepper to taste
• Garnish: vegan Parm cheese

Saute the onion, garlic, celery, carrots in about 1/4 cup water until softened. Add more water if it all evaporates.

Stir in cumin, coriander, lentils and tomato paste.

Add bouillon, water, bay leaf, salt and pepper.

Bring to a boil, then reduce heat to medium-low and cover with lid slightly ajar. Cook 15-20 minutes until lentils are soft. Stir occasionally.

Use an immersion blender and puree until smooth. Add salt and pepper if needed.

I served this with half a BLT (bacon tempeh, lettuce, tomato sandwich) but if you are not having a sandwich with it you could serve with croutons.

Enjoy!!