Tomato Red Lentil Soup
A hearty and nutritious soup recipe.
Ingredients
- 3 tbsp olive oil
- 3/4 cup yellow onions, diced
- 2 celery sticks, sliced
- 4 small carrots, sliced
- 1 small head of cauliflower, chopped
- 3 garlic cloved, minced
- 796 ml can crushed tomatoes
- 1 tsp tomato paste
- 1 tbsp balsamic vinegar
- 1 cup red lentils
- 2 tbsp italian seasoning
- 5 cups water or vegetable broth
- salt & pepper to taste
Instructions
- In a large pot over medium heat, saute 3 small yellow onions, 2 celery sticks, 4 small carrots, head of cauliflower, in 2 tbsp olive oil, until tender - about 5 minutes
- Add garlic and saute for another minute
- Add 1 can of crushed tomatoes, 1 tbsp balsamic vinegar, 1 tsp tomato paste, 2 tbsp Italian seasoning, and 1 cup of red lentils to the pot and stir to combine.
- Add 5 cups of water (or broth), or until everything in the pot is covered.
- Bring to a boil, then reduce to simmer for 45 minutes, stirring occasionally.
- Puree with an immersion blender and serve.