Tomato Soup with Red Lentils
  • 28 oz can diced tomatoes with juice, plus
  • 14.5 oz can diced tomatoes with juice
  • 1 cup dry red lentils
  • 4 cups vegetable broth
  • 1 large yellow onion
  • 2 carrots
  • 5 cloves garlic
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp dried basil (or fresh if you have it)
  • 1 tsp salt
  • ½ tsp black pepper
  • crushed red pepper to taste
  1. Rinse and strain one cup dry red lentils.
  2. Peel and chop carrots into thin pieces so they’ll cook quickly.
  3. Chop the onion and garlic and saute with carrots in olive oil for 10 minutes.
  4. Combine all ingredients in large pot, bring to a boil and then simmer for about 15 minutes until carrots are soft.
  5. Puree everything in the pot with a stick blender.
  6. This soup is great topped with some grilled bread, sliced into croutons.
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