Simple, fast and delicious vegan tomato soup with red lentils
I love tomatoes and I love tomato soup!
Tomato soup is probably one of the most likable veggie soups there is. I mean, who doesn’t like tomato soup? Even here in cold Norway where we import most of our tomatoes it’s still the most popular soup. There is just something special about tomatoes in the way the enhance the flavours in a dish and brings it all together.
In this recipe I use red lentils as a thickener. I use lentils as thickener in lot’s of soups, casserole dishes and curries. It’s a great way to bring the flavours together as well as adding essential nutrients like protein, fiber and complex carbohydrates to mention a few.
This recipe yields 4 servings.
Ingredients
800 g fresh tomatoes (preferably skinned) or canned tomatoes -
1 zucchini in coarse pieces
1 yellow or red bell pepper in coarse pieces
1 chili with seeds in coarse pieces (optional)
100 g red or yellow lentils
0,7 dl vegetable broth or water -
Salt
Place all the ingredients for the soup in a casserole.
Bring to a boil, lower the the temperature and put a lid on.
Let it simmer for 30 minutes.
Blend with an immersion blender or transfer to a blender and blend smooth.
Season with salt.
Serve the soup with the pulses and some freshly baked bread :) -
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dal soup recipe for weight loss | healthy lentil soup recipe | weight loss soup recipe
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dal soup recipe | dahl soup | lentil soup recipe | daal soup with detailed photo and video recipe. an easy and healthy filling soup recipe made with different types of lentils, veggies and spices. it is protein-rich soup, which is not just limited to the starter or appetiser section and can also be served as a full meal. generally, it is added with basic vegetables to keep it simple, but you may wide range of vegetables like potatoes and corn to make a balanced meal.
dal soup recipe | dahl soup | lentil soup recipe | daal soup with step by step photo and video recipe. dal or lentil is one of an integral part of indian cuisine and is used for different types of recipes. generally, these recipes are gravy or curry-based recipes, which is generally served with choice of rice or roti recipes. however, there are other types of recipes too and soup is one such variant where different types of lentil is mixed together to form dal soup recipe.
Tomato Lentil Soup - Soup For Weight Loss | Flavourful Food By Priya
#soup #weightloss #subscribemychannel
Tomato Lentil Soup - Soup For Weight Loss | Flavourful Food By Priya
Nutritious & delicious, this soup is an excellent source of protein & vitamins and is great to have for weight loss. With the goodness of Tomatoes, red capsicum , carrots, beetroot & Yellow lentils, its a must try for winters too.
Do try this yummy recipe from my kitchen:)
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TOMATO LENTIL SOUP
Prep Time – 10 mins | Cooking Time - 20mins | Serves - 4
Ingredients :
Tomatoes – 4
Red capsicum – ½ chopped
Carrot – 1 chopped
Beetroot -3 tbsp chopped
Yellow moong dal – 1/4th cup
Ginger – 1 inch
Cloves – 2
Salt to taste
Black pepper – 1/4th tsp
Mixed Herbs – 1/2 tsp
Sugar – 1/4th tsp
Water -41/2 cups
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LENTIL & TOMATO SOUP│SIMPLE DUMP and GO RECIPE│INSTANT POT & STOVE TOP
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LENTIL & TOMATO SOUP│SIMPLE DUMP and GO RECIPE│INSTANT POT & STOVE TOP
Easy quick meals make life so much simpler. This is a dump and go recipe that is super flavorful and also healthy. I'm making this soup in my INSTANT POT, but if you don't have an INSTANT POT you can still make this recipe. Complete instructions for both methods below. This soup freezes beautifully making it perfect for meal prepping. What other recipes are you interested in? Let me know in the comments below.
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INGREDIENTS:
1 cup Red Lentils (rinsed)
⅓ cup Green (Fancy) Lentils (rinsed)
2 28 oz cans Tomatoes
½ cup Dry Red Wine (substitute with broth)
6 Garlic Cloves (chopped)
1 Yellow Onion (chopped)
1 tablespoon Tomato Paste
1 teaspoon Pink Salt
1 teaspoon Cane Sugar (optional)
1 teaspoon Dried Basil
1 teaspoon Dried Parsley
2 Bay Leaves
¾ teaspoon Red Chili Flakes (optional)
1 tablespoon Garlic Bouillon
1 tablespoon Vegetable Bouillon
4 cups Filtered Water
2 oz Fresh Spinach
½ oz Fresh Basil
½ oz Fresh Parsley
1 teaspoon Ground Pepper
¼ cup Low Fat Coconut Milk
1 teaspoon Pink Salt (optional)
INSTANT POT INSTRUCTIONS:
1. Add onion, garlic, tomatoes, lentils and dried spices to the instant pot, along with bouillon & water. Set instant pot to HIGH pressure for 18 minutes. Allow 10 minutes of natural pressure and then perform a quick release.
2. Add spinach, fresh herbs and coconut milk to the pot and stir. Using an immersion blender, blend until desired consistency. Ladle into bowls and top with a drizzle of coconut milk, more red chili flakes, and fresh herbs. Enjoy!
STOVE TOP INSTRUCTIONS:
1. Add onion, garlic, tomatoes, lentils and dried spices to a large pot along with bouillon & water. Bring to a boil and then simmer for one hour.
2. Add spinach, fresh herbs and coconut milk to the pot and stir. Using an immersion blender, blend until desired consistency. Ladle into bowls and top with a drizzle of coconut milk, more red chili flakes, and fresh herbs. Enjoy
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Lentil & Tomato Soup// Shelf Stable Recipe Collaboration // Jeni Gough
Lentil & Tomato Soup// Shelf Stable Recipe Collaboration // Jeni Gough
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The Best Lentil Soup Recipe
Learn how to make the best lentil soup – this easy lentil soup is healthy, vegan, comforting and very easy to make. Perfect soup for cold winter days. All you need is one pot, few basic ingredients and one hour.
Full recipe + tips how to make the best lentil soup:
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Ingredients:
1 large Onion, chopped
2 Celery stalks, chopped
2 medium Carrots, diced
2-3 Garlic crushed, crushed
2 tablespoons Olive oil
1 teaspoon Cumin
1 teaspoon Dried oregano
1 teaspoon Paprika
Salt to taste
Pepper to taste
1 can (14oz/400g) Diced tomatoes/chopped tomatoes
8 cups (2L) Vegetable stock
2 cups (380g) Dried lentils, rinsed
2-3 tablespoons Parsley/coriander, chopped
2 tablespoons Lemon juice, fresh
Directions:
1. In a large pot heat olive oil, add chopped onion and sauté for 6-7 minutes, until slightly golden. Add chopped celery and diced carrots, cook for 4-5 minutes, until tender. Add crushed garlic, cumin, dried oregano, paprika and cook, stirring for 1 minutes.
2. Add minced/chopped tomatoes and cook for 1-2 minutes.
3. Add rinsed lentils, vegetable stock, salt and pepper. Bring to a boil over high heat, then, reduce the heat to low, cover with a lid, and simmer for 30-45 minutes. Check the seasoning and add salt/pepper if needed.
4. Add chopped coriander/parsley, lemon juice, give a quick stir and turn the heat off.
5. Serve!
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