Ward off your winter chill with this comforting, naturally simple and quick tomato lentil soup. It’s a hearty classic with lots of protein and fibre.
GLUTEN-FREE | DAIRY-FREE | PLANT-BASED | VEGETARIAN | VEGAN OPTION
Tomato Lentil Soup
Authors: Jen & Deb - A Naturally Nu Foodie Recipe
Prep Time: 5 to 10 minutes
Cook Time: 25 to 30 minutes
Total Time: 30 to 40 minutes
Number of Servings: 4
½ cup dry red lentils
1 small onion, coarsely chopped
2 tbsp (30 mL) garlic-infused oil
2 garlic cloves, whole
1 can (28 oz/796 mL) diced tomatoes
1 carton (30 oz/900 mL) gluten-free no added salt vegetable broth
1 tsp (5 mL) Italian seasoning
Salt + pepper to taste
Spread dry lentils onto a towel and remove pieces that do not resemble a red lentil. Set aside.
In a large pan, saute onion and garlic-infused oil for about three minutes or until the onion is clear.
Add whole garlic and saute for about 1 minute or until garlic is fragrant.
Place onion and garlic in a large saucepan. Add in lentils, tomatoes, broth, Italian seasoning, salt and pepper.
Simmer of medium heat for about 30 minutes.
Pour into a blender and blend on high until soup is smooth.
Portion into bowls and serve hot.
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