Exotic Spiced Lentil and Tomato Soup

Soup isn’t a popular meal at our house.

I love it, Kevin loves it, but we both love different kinds.

Kevin’s idea of a good soup is broth + MEAT.

My idea of a good soup is vegetables, meats, lentils, and spices.

Kevin wont have anything to do with eating the soup that I like and I refuse to make broth and meat soup. Gross.

So when I plan on whipping up a batch, I make sure it’s when my homemade frozen meal stores are dwindling.

For a very minimal effort [this soup can be made in less than 30 minutes] you can make enough portions for over a weeks’ worth of frozen meals!

Keeping these frozen portions stocked in the freezer means that Kevin and I don’t have to fight over who wins for the dinner selection. He can have his meat and I can eat my beautiful soup. A dinner that is enjoyed in under 10 minutes with not one pot to clean afterward.

On with the eats…

This soup really surprised me. I usually get sick of eating the same soup day in and day out, but not this one.

I’ve had it a bunch of different ways this week:

  • [cold] over top of spinach
  • with crushed sesame socca crackers [replaced the sesame with flax seeds]
  • poured on top of a warm bed of rice [favorite!]

Mm mm delicious!

 

Exotic Spiced Lentil and Tomato Soup
Author: 
Recipe type: Vegan, Gluten free, Dairy free, Sugar free, Yeast Free
Prep time: 
Cook time: 
Total time: 
Serves: 10 cups
 
This soup shares many of the tastes you’d find in a curry, but is light and playful and combines fantastically with a warmed grain or crackers.
Ingredients
  • 2 cups green lentils, cooked
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced small
  • 2 cloves garlic, minced
  • 2 tablespoon fresh ginger, grated
  • 2 carrots, diced – do not peel!
  • 10 hot house tomatoes, diced
  • ½ cup tomato paste
  • 2½ cups water + 1.5 cubes of vegetable bouillon OR 2½ cups vegetable stock
  • 3 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon ground anise seed
  • ½ teaspoon dried thyme
  • ½ teaspoon whole mustard seed
  • ½ teaspoon himalayan rock salt
  • ¼ teaspoon ground coriander
  • ¼ teaspoon turmeric
  • ⅛ teaspoon ground all spice
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground cinnamon
  • cayenne pepper to garnish – can also be added into the soup while cooking
Instructions
  1. Heat oil in a large saucepan. Once heated, add onion, garlic, ginger, and carrot. Saute until onions are translucent.
  2. Add remaining ingredients and stir to combine. Cover and bring to a boil, then reduce to simmer and cook for 25 minutes.
  3. Remove from heat and serve with a sprinkle of cayenne to those that want it.

View Nutritional Information (once on page scroll down)

Nutrition stats [1 cup]: calories 206; fat 2.5g; carbohydrates 34g; dietary fiber 14.5g; sugars 5g; protein 13g

Do you make different meals for the different diets/food preferrences in your house?

What tricks do you use to make meal time a bit easier?

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Comments | Leave Your Comment

  1. Tomatoes are not in season now. If I were to substitute canned tomatoes, what would you recommend?

  2. I’m sad to hear your guy refuses to eat your soups! So what if there’s no animal flesh. My hubby, a certified carnivore is happy when I cook ANYTHING and he’s willing to try every effort. It’s good for ya for crying out loud. Guess I’m lucky!

  3. I can’t tell you how much I loveeeeeeeee the lentils you have made- perfect flavors and super healthy- I love lentils and like to use it without butter/cream – Good one!

  4. Looks wonderful to me! I love all the warm and earthy spices you put into the soup. Sounds so comforting and good-for-you. :-p Lentils are a favorite at my household as well. And, like Kevin, my husband prefers tons of meat in his soups, too. I usually add sausage to the lentil soup so he can get his wish. :-p

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