Tomato Lentil Soup ★★★★★
This cozy and nutritious soup is super easy to whip up after a busy cold winter day. Chalked full of fiber and plant protein, this soup will leave you satisfied and full. We love to make this soup for meal prep as it stores perfectly in the freezer for a later date easy week night meal.
Ingredients
- 2 tbsp avocado oil
- 1 small yellow onion very small dice
- 1 carrot peeled and diced small
- 3 garlic cloves minced
- 1.5 tsp ginger finely minced (about a 1 inch piece)
- 2 tsp salt
- 1 tsp garlic powder
- 1/4 tsp cumin
- 1.5 cups red lentils
- 1 24 oz can crushed san marzano tomatoes
- 4 cups chicken broth (use vegetable broth if you want to keep the recipe vegetarian)
- 1 lemon juiced
Optional Garnish
- Fresh parsley
- Coconut cream
- Crusty sourdough bread
Instructions
- Pre heat a large pot over medium heat. Add 2 tablespoon of avocado oil to heat.
- Add in your diced onion and carrots and sauté for about 5 minutes until onions start to turn translucent. Stir in the garlic, ginger, salt, cumin, garlic powder and some fresh cracked pepper. Sauté for another minute to let the spices bloom.
- Stir in the lentils and toss around with the sautéed vegetables. Pour in the crushed tomatoes and chicken broth. Bring to a gentle boil. Once boiling, reduce the heat to a simmer and cover the pot. Let the lentils simmer for 30 minutes.
- After 30 minutes, remove the lid and squeeze in the lemon juice and taste to adjust the salt if needed. Garnish with fresh parsley and a drizzle of coconut cream if desired.Enjoy!