“I mean, what’s not to like? Custard, good. Jam, good. Meat, good!”

Red lentil tomato soup

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I bought a bag of red lentils a while ago, and never found THE recipe to use it. Until yesterday. This soup is surprisingly delicious, I am happy I made a double portion. Lentils are one of the healthiest foods according to Health Magazine.  Lentils are rich in protein, cholesterol-lowering soluble fiber and iron. They also contain B vitamins and folate. Folate is very important for women of childbearing age as it reduces the risk of birth defects. So, all in all, Go, Lentils, GO!

Ingredients:

  • 2 tbsp coconut oil
  • 1 red onion
  • 2 tbsp brown sugar
  • 2 cloves garlic
  • 1 tsp ginger powder
  • 1 tsp chili powder
  • 200 g tomato puree
  • 1 1/2 l soup base
  • 1 tsp salt
  • 1/2 pepper (optional, for me the chili powder was enough of spicy taste)
  • 150 g red lentils

Roughly chop the red onion. On a low flame, heat the coconut oil in a large pan. Gently fry the onion. Add the sliced and diced garlic and the brown sugar. Let the sugar caramelize. Add the ginger, salt and chili powder. You can pour the tomato puree on top and you can also add the soup base once the sugar is caramelized. Bring it to the boil and puree it with a hand mixer. As a last step, add the lentils and cook them for 20 minutes. I served it with sour cream to ease the hotness of it.

 

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