I don't recall where I originally found this recipe, but I have since added some slight modifications. Enjoy it with warm heat or a spicy kick. If you prefer a mild soup, omit the red pepper.
Author: Alisa Fleming
Recipe type: Soup
Cuisine: American
Serves: 10 servings
Ingredients
1 tablespoon olive oil
2 cups chopped onion
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
½ to 1 teaspoon ground red pepper or crushed red pepper, to taste
¼ teaspoon salt, plus additional to taste
¼ teaspoon black pepper
2 garlic cloves, minced
3 (14½-ounce) cans low-sodium vegetable broth (can sub chicken broth)
3⅓ cups water
2⅓ cups dried lentils
1 (28-ounce) can diced tomatoes, undrained
⅓ cup chopped fresh cilantro or parsley (optional)
Chopped fresh tomatoes (optional)
Instructions
Heat the olive oil in a large pot over medium-high heat. Add the onion and sauté for 3 minutes or until translucent. Add the turmeric, cumin, chili powder, red pepper, ¼ teaspoon salt, pepper, and garlic and sauté for 1 minute. Add the broth, water, lentils, and tomatoes and bring to a boil. Reduce the heat to low and simmer for 1 hour.
Let the soup cool for 10 minutes.
Reserve 2 cups of the lentil mixture.
Place half of remaining mixture in blender and process until smooth. Use caution when removing the lid - it might be quite hot. Pour the pureed soup into a large bowl. Repeat the procedure with the other half of the remaining mixture.
Stir in the reserved 2 cups lentil mixture.
Serve garnished with the chopped tomatoes and cilantro or parsley, if using.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/tomato-lentil-soup-vegan