Tuesday, October 13, 2009

Soothing Red Lentil and Tomato Soup

It's raining! I put on my bright pink rain boots, we got Owen dressed in his yellow rain gear and went puddle hunting this afternoon. I played for about 20 minutes or so before it was time to come in and get a warm dinner started for my boys.
I was just waiting for the first storm of the season to try this soup out. I tried it, loved it and will be making this again and again in the future. Forget that plain Campbell's sodium loaded tomato soup, this is a hearty easy meal that leaves you pondering all the flavors that marry in your mouth instantly! The lentils give this soup a nice texture, while adding a good source of protein. The coconut milk and cilantro add a refreshing twist to the regular tomato soup you are probably used to.

Soothing Red Lentil and Tomato Soup
Recipe adapted from www.sense-serendipity.blogspot.com
1 tbsp virgin coconut oil
1 large onion
1/8 tsp ground chipotle pepper (optional)
2 tsp garam masala (found in most super markets, Cost Plus has a great one)
1 cup red lentils,rinsed and drained
2 cans (400g) whole tomatoes, pureed
3 cups chicken or vegetables stock
unrefined sea salt, to taste
1/2 cup coconut milk
cilantro leaves

Process tomatoes in the blender or a food processor until roughly pureed. Then, quickly rinse the lentils and drain well.

To start the soup, first peel and finely dice the onion. Then heat a heavy-bottom soup pot over medium high heat. Add the oil, followed by the onions. Season the onions with sea salt and cook until the onions are soft and tender. Add the chipotle pepper and garam masala and cook for another one minute. Then add the red lentils, tomatoes and stock and bring to a simmer. Lower the heat, cover, lid slightly open and simmer the soup for about 20 to 30 minutes until the lentils are tender.

When the lentils are already tender, chop some cilantro leaves. If the soup is too thick, add more stock. Season the soup with sea salt to taste. To serve, ladle the soup onto soup bowls, then garnish with coconut milk and chopped cilantro.

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