This Lentil-Tomato Soup recipe was submitted by Rosey:
This is a soup I tried recently that worked out well, and gave us enough leftovers for many lunches. It had great flavor, my husband liked it, but for my taste I would half the cayenne/chili and red pepper. Also, it was a little like refried beans in texture, I think adding another cup of liquid near the end may make a better consistency.
Special Diet Notes: Lentil-Tomato Soup
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, and optionally vegan / vegetarian.
- 1 tablespoon olive oil
- 2 cups chopped onion
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon ground red pepper or crushed red pepper
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 garlic cloves, minced
- 3⅓ cups water
- 2⅓ cups dried lentils
- ⅓ cup chopped fresh cilantro (I leave this out) - I used basil instead
- 3 (14½-ounce) cans fat-free, less-sodium chicken broth or vegetable broth (vegan)
- 1 (28-ounce) can diced tomatoes, undrained
- Chopped fresh tomatoes (optional)
- Cilantro sprig (optional)
- Heat olive oil in a large Dutch oven over medium-high heat. Add the onion; sauté for 3 minutes or until tender. Add the turmeric and the next 6 ingredients (turmeric through garlic); sauté for 1 minute. Add water and next 4 ingredients (water through diced tomatoes); bring to a boil. Reduce heat; simmer 1 hour.
- Reserve 2 cups lentil mixture. Place half of remaining mixture in blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with other half of remaining mixture. Stir in reserved 2 cups lentil mixture. Garnish with chopped tomatoes and a cilantro sprig, if desired.