Exotic Spiced Lentil and Tomato Soup

March 10, 2011 By Leanne Vogel July 21, 2015

Soup isn’t a popular meal at our house. I love it, Kevin loves it, but we both love different kinds. Kevin’s idea of a good soup is broth + MEAT. My idea of a good soup is vegetables, meats, lentils, and spices. Kevin wont have anything to do with eating the soup that I like and I refuse to make broth and meat soup. Gross. So when I plan on whipping up a batch, I make sure it’s when my homemade frozen meal stores are dwindling. For a very minimal effort [this soup can be made in less than 30 minutes] you can make enough portions for over a weeks’ worth of frozen meals! Keeping these frozen portions stocked in the freezer means that Kevin and I don’t have to fight over who wins for the dinner selection. He can have his meat and I can eat my beautiful soup. A dinner that is enjoyed in under 10 minutes with not one pot to clean afterward.

On with the eats…

This soup really surprised me. I usually get sick of eating the same soup day in and day out, but not this one. I’ve had it a bunch of different ways this week:

[cold] over top of spinach
with crushed sesame socca crackers [replaced the sesame with flax seeds]
poured on top of a warm bed of rice [favorite!]

Mm mm delicious!

Exotic Spiced Lentil and Tomato Soup

Author: Leanne Vogel

Recipe type: Vegan, Gluten free, Dairy free, Sugar free, Yeast Free

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 10 cups

This soup shares many of the tastes you’d find in a curry, but is light and playful and combines fantastically with a warmed grain or crackers.

Ingredients

2 cups green lentils, cooked
1 tablespoon olive oil
1 large yellow onion, diced small
2 cloves garlic, minced
2 tablespoon fresh ginger, grated
2 carrots, diced – do not peel!
10 hot house tomatoes, diced
½ cup tomato paste
2½ cups water + 1.5 cubes of vegetable bouillon OR 2½ cups vegetable stock
3 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon ground anise seed
½ teaspoon dried thyme
½ teaspoon whole mustard seed
½ teaspoon himalayan rock salt
¼ teaspoon ground coriander
¼ teaspoon turmeric
⅛ teaspoon ground all spice
⅛ teaspoon ground cloves
⅛ teaspoon ground cinnamon
cayenne pepper to garnish – can also be added into the soup while cooking

Instructions

Heat oil in a large saucepan. Once heated, add onion, garlic, ginger, and carrot. Saute until onions are translucent.
Add remaining ingredients and stir to combine. Cover and bring to a boil, then reduce to simmer and cook for 25 minutes.
Remove from heat and serve with a sprinkle of cayenne to those that want it.

View Nutritional Information (once on page scroll down) Nutrition stats [1 cup]: calories 206; fat 2.5g; carbohydrates 34g; dietary fiber 14.5g; sugars 5g; protein 13g Do you make different meals for the different diets/food preferrences in your house? What tricks do you use to make meal time a bit easier?