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
Vegan, Gluten free, Dairy free, Sugar free, Yeast Free
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.
- 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
- 1/2 cup tomato paste
- 2 1/2 cups water + 1.5 cubes of vegetable bouillon OR 2 1/2 cups vegetable stock
- 3 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground anise seed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon whole mustard seed
- 1/2 teaspoon Himalayan rock salt
- 1/4 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/8 teaspoon ground all spice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cinnamon
- cayenne pepper to garnish – can also be added into the soup while cooking
- Heat oil in a large saucepan. Once heated, add onion, garlic, ginger, and carrot. Saute until onions are translucent.
- Add remaining ingredients and stir to combine. Cover and bring to a boil, then reduce to simmer and cook for 25 minutes.
- Remove from heat and serve with a sprinkle of cayenne to those that want it.
Nutrition stats [1 cup]: calories 206; fat 2.5g; carbohydrates 34g; dietary fiber 14.5g; sugars 5g; protein 13g
Makes 10 cups of soup, or 10 servings.
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?