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Spicy Tomato and Lentil Soup
3 posters
Page 1 of 1
Spicy Tomato and Lentil Soup
I saw this recipe on another site and received permission to share without credit. I think this could easily be tweaked for individual tastes. Uses 4 cups of chopped tomatoes.
Spicy Tomato and Lentil Soup
Ingredients:
2 Tbs. Oil (coconut, olive oil) doesn’t matter, just use whatever you have on hand.
1 jalapeno seeds removed and chopped
1 medium onion chopped
2 Tbs. finely chopped fresh ginger (about two inches of ginger root)
1 Tbs. chopped garlic (3-5 cloves)
1 Tbs. ground coriander
2 tsp. ground cumin
4 cups fresh chopped tomatoes (no peeling or seeding required) or 1 28-32oz can whole peeled tomatoes.
3 cups vegetable broth
1/3 - 1/2 cup red lentils rinsed (don’t use brown or green, they gotta be red)
Kosher salt and fresh ground pepper
Directions:
Heat oil in 4-quart saucepan over medium heat. Add the onion and jalapeno, season with salt and pepper, cook for about 5-6 min.
I use a mini chopper to process the ginger and garlic together.
I like to make a space in the center of the pot where the garlic and ginger will cook for a min.
Add the coriander and cumin then add the ginger-garlic.
Cook and stir for about a min. (don’t let the garlic burn because that tastes nasty). Add the tomatoes, broth and lentils. Bring to a boil, cover and reduce heat to low. Simmer for 35 min.
Kosher salt to taste.
Turn off the heat and puree with an immersion blender until smooth or ladle into a conventional blender a little at a time.
Be extremely careful blending hot liquids. Start off on a low speed and slowly speed it up. No one wants to burn themselves and end up part of their meal all over the kitchen counter.
Enjoy topped with some roasted chick peas, cashews, yogurt, sour cream or whatever you like.

Spicy Tomato and Lentil Soup
Ingredients:
2 Tbs. Oil (coconut, olive oil) doesn’t matter, just use whatever you have on hand.
1 jalapeno seeds removed and chopped
1 medium onion chopped
2 Tbs. finely chopped fresh ginger (about two inches of ginger root)
1 Tbs. chopped garlic (3-5 cloves)
1 Tbs. ground coriander
2 tsp. ground cumin
4 cups fresh chopped tomatoes (no peeling or seeding required) or 1 28-32oz can whole peeled tomatoes.
3 cups vegetable broth
1/3 - 1/2 cup red lentils rinsed (don’t use brown or green, they gotta be red)
Kosher salt and fresh ground pepper
Directions:
Heat oil in 4-quart saucepan over medium heat. Add the onion and jalapeno, season with salt and pepper, cook for about 5-6 min.
I use a mini chopper to process the ginger and garlic together.
I like to make a space in the center of the pot where the garlic and ginger will cook for a min.
Add the coriander and cumin then add the ginger-garlic.
Cook and stir for about a min. (don’t let the garlic burn because that tastes nasty). Add the tomatoes, broth and lentils. Bring to a boil, cover and reduce heat to low. Simmer for 35 min.
Kosher salt to taste.
Turn off the heat and puree with an immersion blender until smooth or ladle into a conventional blender a little at a time.
Be extremely careful blending hot liquids. Start off on a low speed and slowly speed it up. No one wants to burn themselves and end up part of their meal all over the kitchen counter.
Enjoy topped with some roasted chick peas, cashews, yogurt, sour cream or whatever you like.
Re: Spicy Tomato and Lentil Soup
This past week, the nights and mornings have been cool enough for me to start craving big bowls of homemade soup. I LOVE soup, and lentil is one of my favorites. This one sounds delish. Thanks for sharing! 

hammock gal-
Posts : 381
Join date : 2016-04-05
Location : Zone 6a- Southwest CT
Re: Spicy Tomato and Lentil Soup
Have you guys ever tried using a flat bottom bowl, putting a grilled cheese sandwich on the bottom and pouring the tomato soup over the top???
mmmmmmmm. Mhm

brianj555-
Posts : 444
Join date : 2017-08-22
Location : Zone 9 - Mississippi

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