Lentil Tomato Soup

A delicious, flavorful and nutrient dense soup to warm up with on cold days

Savory, Hearty and Delicious!

My son and husband love soup all year round but personally I tend to eat soup only once the weather turns cold.  Well cold weather has officially arrived in the Northeast and soup is now a regular in the rotation.

My husband requested this homemade lentil-tomato soup tonight.  Recipe from Cooking Light, this simple soup is a longtime favorite and each time it taste better than I remembered.  The lentils are cooked up with sautéed onions, vegetable broth, lots of spices ( cumin, turmeric, chili powder and ground red pepper),  canned diced tomatoes, and a touch of fresh cilantro.  Takes only about 15 minutes to prep then simmers into a flavorful, hearty soup over the next hour.

Paired with cornbread (tonight we Stonewall Kitchen Gluten-free cornbread mix), and a big salad, you’ve got a meal!

This recipe makes a large batch and is just as delicious after freezing and reheating.

Celiac friends, lentils are a naturally gluten-free grain but they are prone to cross contamination… so as recommended by Tricia Thompson of Gluten-free Watchdog, be sure to use gluten-free lentils, rinse them well and carefully pick through them.  Click here for some testing from Gluten-free Watchdog which backs up her recommendation.

Scroll down to see the recipe.

Lentil Tomato Soup

Recipe

Click here for the recipe from Cooking Light  Adaptations: I used Vegetable broth instead of chicken broth and I don’t puree the soup.  Plus we are careful to use Gluten-free Lentils.

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