Monday, July 25, 2016

Red Lentil Tomato Soup (Meatless Monday)

This recipe from Fine Cooking Magazine was just so good and very easy.  The Indian spices added that the perfect flavoring.    

Red Lentil Tomato Soup

(Serves 4)

Saute onion and garlic in olive oil until lightly brown.
1 teaspoon canola oil
1/4 cup onion, diced

2 cloves garlic, smashed and minced


Add spices and pepper.  Cook and stir 45 seconds.
1 tablespoon fresh ginger, grated
1 teaspoon coriander
1 teaspoon cumin
2 mini red peppers, diced

Pour in tomatoes and broth.  Add lentils.
1 16 ounce can petite tomatoes, diced, no-added salt
1 cup low sodium vegetable broth
1/4 cup red lentils
Turn heat to low.  Cover and stir occasionally, until lentils are tender, about 30 minutes.
Remove center piece on lid of electric mixer.  Carefully add mixture to the blender.  Cover lid with a clean cloth and blend until smooth. 

Garnish with yogurt and fresh vegetables.
1/2 cup Greek yogurt, plain, nonfat

 
   
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