Roasted tomato soup and lentils
Roasted tomato soup and lentils
veggie, lactose-free, nut-free, egg-free, freezes
4 portions
Ingredients
- 30 ml (2 tbsp) olive oil
- 1 diced carrot
- 1 diced branch of celery
- 1 chopped onion
- 15 ml (1 tsbp) minced garlic
- 1 can of roasted tomatoes 398 ml
- 1 can of tomatoes in cube 796 ml
- 15 ml (1 tbsp) paprika
- 10 ml (2 tsp) cumin
- 5 ml (1 tsp) curry powder
- 5 ml (1 tsp) turmeric)
- 30 ml (2 tbsp) of tomato paste
- 15 ml (1 tsbp) fresh lemon juice
- 180 ml (3/4 cup) dry Cedar green lentils
- 1 liter (4 cups) of vegetable broth
- Salt and pepper to taste
Preparation
- In a saucepan , heat the olive oil over medium heat. Cook the carrot, celery, onion and garlic for 2 to 3 min
- Add the tomatoes, spices, tomato paste, lemon juice, lentils and broth. Season with salt and pepper
- Bring to a boil and simmer over medium-low heat for 25 to 30 min
