Red Lentil Tomato Soup

Red Lentil Tomato Soup
Servings

4–6 servings

Total Time

35 minutes

Ingredients

• 2 cups dried red lentils, rinsed until water runs clear

• 4 cups water (for cooking lentils)

• 1 medium onion, diced

• 3 cloves garlic, minced

• 4 celery stalks, chopped

• ½ tablespoon chili powder

• ½ tablespoon turmeric

• 1 teaspoon cumin

• 2 (14–15 oz) cans petite diced tomatoes

• 12–15 drops hot sauce (optional)

• 4 teaspoons vegetable bouillon

• Juice of 1 lemon or lime

• Fresh cilantro, for garnish

Instructions

1. Cook the lentils:
   Add rinsed lentils and 4 cups water to a pot. Bring to a boil over high heat. Reduce to low and simmer for about 15 minutes, until tender but not mushy.

2. Sauté the vegetables:
   In a separate soup pot, water-sauté onion and garlic for 3–4 minutes. Add chopped celery and cook another 3–4 minutes until slightly softened.

3. Add spices:
   Stir in chili powder, turmeric, and cumin. Cook 30 seconds to bloom the spices.

4. Add tomatoes:
   Add diced tomatoes and optional hot sauce. Stir to combine.

5. Combine:
   Add the cooked lentils (with a small amount of their cooking liquid). Stir in bouillon. Simmer together 5–7 minutes.

6. Finish:
   Turn off heat. Stir in fresh lemon or lime juice.

7. Serve:
   Garnish with fresh cilantro and serve warm.

*this recipe can be found in this YouTube video!