Ingredients
- 1 cup red lentils, rinsed
- 1 can crushed tomatoes (14 oz)
- 1 medium onion, diced
- 1 tsp ground cumin
- 2 tbsp extra virgin olive oil
- 4 cups vegetable broth
- 2 cloves garlic, minced
- Salt, pepper, and fresh parsley
Red Lentil Tomato Soup
A hearty, protein-rich soup with red lentils, crushed tomatoes, and warm cumin for a satisfying anti-inflammatory meal.
Total score -1.7
Steps
- Heat olive oil in a large pot. Saute onion and garlic for 4 minutes until softened.
- Add cumin and stir for 30 seconds. Add lentils, tomatoes, and broth.
- Bring to a boil, then reduce to a simmer. Cook 20 minutes until lentils are very soft.
- Partially blend for a thick, chunky texture. Season with salt and pepper, garnish with parsley.