This soup is so easy to make and a quick cooking source of vegetable protein. Delicious on its own, or packed with freshly steamed, or sautéed greens.
Tomato Red Lentil Soup
1 large onion, coarsely chopped
1 large can or 1 jar (28oz) strained, pureed tomatoes
1 clove garlic, smashed
1t black pepper
1/2t cayenne pepper or fresh jalapeno
1c dried red lentils, rinsed
3T extra virgin olive oil
1t chipotle powder
1-2 veggie bouillons or broth equivalent
6c boiling water (in place of liquid broth)
1t smoked salt or pink salt to taste
OPTIONAL: 2 c fresh greens- 1 bunch kale, bok choy or escarole, coarsely chopped and (pan sautéed in olive oil and garlic is optional)- added in at the end
Bring 6c of water to a boil.
In a large soup pot, add the olive oil and sauté the onions with the garlic and hot pepper until golden and soft. Add the lentils, tomato puree, black pepper and chipotle powder. Add the boiling water and the bouillon. Bring to a boil and reduce heat and simmer for 30-40 minutes. Adjust the seasonings. You can puree the entire soup until super smooth or simply run a burr mixer through it to incorporate the vegetables and lentils or serve it as is.
To serve, in a bowl, place the greens and ladle the soup over. Top with nutritional yeast and season to taste.