Tomato & Lentil Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  1 clove or 3g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Carrots

  Raw

  2 cup chopped or 256g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Coriander seed

  Spices

  1 tsp or 2g

• Lentils

  Raw

  ¾ cup or 144g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Water

  Plain, clean water

  2 cup or 473g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Bay leaf

  Spices

  3 tsp, crumbled or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat oil in pan over medium-high; add onion, garlic, celery, and carrots, and stir until softened, about 5-7 minutes.
2. Stir in cumin and coriander. Add lentils and tomato paste. Mix in stock, water, tomatoes, bay leaf, and season with salt and pepper. Bring to a boil, then reduce to medium-low and cover slightly with lid, cooking 15-20 minutes until lentils are soft.
3. With an immersion blender or regular blender, purée soup until smooth. Adjust salt and pepper to taste. Serve and enjoy!

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