Exotic Spiced Lentil and Tomato Soup

March 21, 2011 by Leanne Vogel August 23, 2017

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 cooked green lentils
• 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
• 1/2 cup tomato paste
• 2 1/2 cups gluten-free vegetable stock
• 3 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground anise seed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon whole mustard seed
• 1/2 teaspoon Himalayan rock salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 1/8 teaspoon ground all spice
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cinnamon
• cayenne pepper to garnish – can also be added into the soup while cooking

Instructions

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

Nutrition Information Per Serving