Red Lentil/tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Onions, raw, 1 medium (2-1/2" dia) dicedGarlic, 2 cloves dicedCelery, raw, 2 stalk, large (11"-12" long) dicedDel Monte Petite Cut Diced Tomatoes, 28 oz canWater, 4 cup +4 teaspoon home made vegetable bouillon (my recipe) (or 4 cups boxed vegetable stock)Garam Masala, 2 tsp Pepper, red or cayenne, 1/8 tsp red lentils, 1 cup Milk substitutes, Lowfat Vanilla Soy Milk, 1 cup coconut extract, 2 tsp Salt, 1 tsp
8 small but filling bowls of soup
1. Saute diced celery and onion is a splash of water until softened. Add diced garlic and saute another few minutes.( add additional water as needed)
2. Stir in garam masala and cayenne or chili flakes and cook for another few minutes. (add a splash of additional water if needed)
3. Add can of tomatoes, water and bouillon and bring to a boil. Simmer for about 20 minutes.
4.Take the soup off of the heat and using a stick blender, puree the tomato soup. (If you do not have a stick blender, cool and puree the soup in a blender or food processor then return the soup to the pot.)
5. Add the red lentils to the tomato soup and cook about 30 minutes, until tender.
6. Add the soy milk and splash of coconut extract heat the soup. Add salt to taste.
If you want to use lite coconut milk or regular coconut milk for this recipe it is okay, but will add many more calories and fat.
Number of Servings: 8
Recipe submitted by SparkPeople user IMVEGAN.
1. Saute diced celery and onion is a splash of water until softened. Add diced garlic and saute another few minutes.( add additional water as needed)
2. Stir in garam masala and cayenne or chili flakes and cook for another few minutes. (add a splash of additional water if needed)
3. Add can of tomatoes, water and bouillon and bring to a boil. Simmer for about 20 minutes.
4.Take the soup off of the heat and using a stick blender, puree the tomato soup. (If you do not have a stick blender, cool and puree the soup in a blender or food processor then return the soup to the pot.)
5. Add the red lentils to the tomato soup and cook about 30 minutes, until tender.
6. Add the soy milk and splash of coconut extract heat the soup. Add salt to taste.
If you want to use lite coconut milk or regular coconut milk for this recipe it is okay, but will add many more calories and fat.
Number of Servings: 8
Recipe submitted by SparkPeople user IMVEGAN.
Nutritional Info Amount Per Serving
- Calories: 70.0
- Total Fat: 1.5 g
- Cholesterol: 2.0 mg
- Sodium: 378.9 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 1.8 g
- Protein: 3.4 g
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