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Zesty Red Lentil Tomato Soup

8 – 12 servings

Ingredients

  • 1/2 White Onion lighter sauce or Red Onion (richer sauce)
  • 2 to 3 Cloves Garlic
  • 2-3 Tablespoons Extra Virgin Olive Oil
  • 1/4 Cup of Dry White lighter sauce or Red Wine (richer sauce)
  • 2  Unsalted Vegetable Bouillon Cube
  • 1 Tablespoon Fresh Oregano
  • 1 Jar of Eden Organic Crushed Tomato Sauce for a rich sauce or Bionaturae for a lighter sauce.  Or a BPA free can.
  • 10 Cups Filtered Water
  • 3 Cups Red Lentils
  • 3  Small Potatoes – 1/2 inch chunks
  • 3 Large Carrots – sliced
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Paprika Powder
  • 1  Tablespoon Sea Salt or to Taste
  • 1/2 Teaspoon Cayenne Pepper or to taste Optional
  • 1 Cup Fresh or Frozen Corn

Garnish options

  • Crushed Red Peppers
  • Diced Tomatoes
  • Corn
  • Extra Virgin Olive Oil.

Instructions

  1. Add lentils to a strainer and rinse thoroughly and strain out the water.
  2. Stir the lentils to make sure they aren't sticking together.  Set aside.
  3. Dice the onion then add to a 5 1/2 quart soup pot with 2 tablespoons of olive oil.
  4. Saute on medium heat until the onions are soft and then add the mince the garlic.
  5. Cook until the garlic is lightly golden.  About 5-7 minutes.
  6. Add oregano, bouillon cubes, dry white or red wine and mash the bouillon. Saute until wine reduces to a syrup.
  7. Add the water, tomato sauce, potatoes and lentils.
  8. Bring to a boil stirring until it's boiling.
  9. Reduce to between medium-low and low heat.
  10. Stir frequently to avoid sticking to the bottom.
  11. Cook for about 30 to 40 minutes or until the potatoes are soft.
  12. Add the corn, olive oil, salt and spices.
  13. Simmer on low for at least 10 more minutes.

  14. It's even better after a few hours or even the next day.