Red Lentil Soup Recipe

Ingredients

3 cups vegetable stock

1 cup dried red lentils

1/2 cup tomato paste

1/2 cup soft tofu, drained and dried

1 tablespoon dried cumin

1 tablespoon minced roasted garlic

1 small onion, chopped

2 tablespoons extra virgin olive oil (or coconut oil works nicely)

sea salt and freshly ground black pepper pepper

2 small onion rolls (for dunking)

Preparation

Wash lentils and dry.

Bring the vegetable stock and lentils to a boil in a medium saucepan. Then, cover, reduce heat, and simmer until the lentils are soft, approximately 20 minutes.

Meanwhile, heat the olive oil in a skillet over medium heat. Stir in the garlic, then the onion, and cook for approximately 3 – 5 minutes, or until the onions are translucent.

Stir the onion and garlic mixture into the lentils and season with cumin and salt and pepper. Continue simmering until the lentils are tender, about 5 to 10 minutes.

Add the tomato paste an tofu to the saucepan. Then, using a hand blender, carefully puree the soup until smooth an creamy. Taste and adjust the amount of salt, pepper and cumin to your liking.

Toast up two small onion rolls to enjoy with the soup.