Sunday, November 5, 2017

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.


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