Do you love a flavorful, yet easy to make soup?
The first time I tasted this Indian Spiced Tomato Soup was at a women's night out group that I belonged to when my kids were young. We were a small group that met once a month for a special night of mental, physical, and spiritual revival. We discussed books, shared ideas, and talked about motherhood. My kids were little, and I savored the opportunity to have an evening out with other interesting women ( I still do) . Our needs at the time were simple:time to ourselves, some good conversation, a little wine, and some hearty soup.
There were eight of us from different backgrounds, and we we took turns hosting and sharing a big pot of soup. The highlight of each meeting was the anticipation of finding being introduced to a special soup. I'm excited to share this special recipe.
It is slightly spicy, has protein rich lentils and is easy to make. The recipe boasts fresh tomatoes ( although you can you canned in the winter if you must) , immune protecting onions and garlic, metabolism raising chile peppers, and fresh green cilantro. The addition of curry or turmeric and cumin add an extra kick of immune building spices as well as extra flavor.
This soup is gluten free, dairy free, nut free, and egg free. It's protein comes from lentils. Great for adults and even kids who are adventurous eaters!
This is one of those recipes that is perfect on a chilly fall/winter evening.
Baby it's cold outside today! This soup is perfect!!
6 large ripe tomatoes, peeled and chopped ( or 1 large 24 ounce can organic diced tomatoes)
Olive oil spray and 2Tbsp extra virgin olive oil
1 medium onion, finely chopped
1/2 green chile pepper, seeded and finely chopped (wear plastic gloves) optional
6-8 cloves garlic, crushed
1 Tbsp tomato paste
4 cups vegetable broth
2 peeled red potatoes , chopped
1 tsp cumin
1 tsp turmeric
3/4 brown lentils
Chopped fresh cilantro, for garnish
Put 3/4 cup raw brown lentils into a saucepan, add 1 1/2 cups of water, bring to a boil and then turn down to a simmer, cover and cook until lentils are soft ( follow directions on bag). Set aside
Spray saucepan with olive oil spray . Over medium heat, saute the onion, chile pepper, and garlic and slowly saute for about 4-5 minutes until onion starts to become translucent,. Add olive oil, allow to become hot and stir in the fresh or canned tomatoes: cook, stirring often, for 5-8 minutes until tomatoes begin to blend.
In a small bowl, blend the tomato paste, vegetable broth, and curry powder.Add to the saucepan and simmer for about 5 minutes covered and last two minutes uncovered.
To serve, divide the soup among 4 serving bowls. Sprinkle the cilantro on top for garnish.