Red Lentil Soup Recipe
By: Elyse Prince
Published: Thursday, March 17, 2011 - 5:49pm

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

1 Wash lentils and dry. 2 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. 3 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. 4 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. 5 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. 6 Toast up two small onion rolls to enjoy with the soup.