Red Lentil-Tomato Soup

I like to take a break from meat sometimes...a brief break of course :) This soup is pretty satisfying so I really didn't miss having meat for the couple days it lasted us for. I like to have it with croutons or toast points, a little sourcream on top and fresh cilantro leaves. You may use vegan yogurt instead of the sourcream. Adding that on top gives a nice little balance in every sip since the spices are very pungent in this soup. This lasted hubby and I for two nights' dinners. It also makes a good lunch!

INGREDIENTS

1 tablespoon coconut oil

1/2 cup onion, diced

1/2 cup carrot, diced

1/2 cup celery, diced

3 cloves garlic, minced

1/2 teaspoon fresh ginger, minced

1/8 teaspoon cinnamon

1 teaspoon cumin

1/4 teaspoon turmeric

1/4 teaspoon paprika

1 1/2 cup dry red lentils, rinsed in cold water

3 - 4 cups vegetable broth/stock*

1 1/2 cup crushed tomatoes

2 bay leaves

1/4 - 1/2 teaspoons salt

1/2 teaspoons freshly ground black pepper

pinch of cayenne pepper

2 teaspoons sugar

4 cilantro leaves

METHOD

1. In a thick based pot heat the coconut oil over a medium heat and saute the onion, carrot, celery, garlic and ginger till soft.

2. Stir in the cinnamon, cumin, turmeric and paprika then cook for a minute.

3. Add the lentils, and other remaining ingredients.

4. Cook the ingredients over low-medium heat for about 20 minutes until the lentils are soft.

5. Use a food processer or blender to puree the cooked ingredients.

6. Serve warm topped with sourcream or yogurt and toast points.

YIELD:

3 - 4 servings

RECIPE NOTES

*Use the amount of broth needed to give the soup your desired thickness.