This vegan and gluten free take on classic tomato soup with grilled cheese is comfort food for the middle of retreat. Lentils add body and protein to this rich, smooth and tangy pantry dish.
From our center to your home.
Yield: 4 Servings
Ingredients
1 Tablespoon Avocado oil
1 small Yellow or White Onion, Finely Chopped
1 large Stalk Celery Finely Chopped
1 Medium Carrot, Peeled, Finely Chopped
2 Cloves Garlic, Crushed
⅔ teaspoon Dried Oregano
⅔ teaspoon Dried Basil
Pinch Red Pepper Flakes
1 Can (14.5 oz) Whole Peeled Tomatoes (or crushed)
⅓ lb Medium Fresh Tomatoes Chopped
3 Tablespoons Red Lentils
½ Bunch Parsley Finely Chopped
1 Tablespoon Brown Sugar
⅔ cup Vegetable Stock
1 Can (13.5 oz) of Coconut Milk, Full Fat, Unsweetened
Salt To Taste
Ground Black Pepper To Taste
Step 1
In a large heavy bottomed pot, sauté the onion, carrot, celery, and garlic in avocado oil until soft.
Step 2
Add canned and fresh tomatoes, dried herbs and spices, brown sugar, stock, parsley and lentils.
Step 3
Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally to make sure it doesn’t burn.
Step 4
Blend the soup. If using a normal blender (as opposed to a stick blender), be careful not to overfill the blender with hot soup. Begin blending on low intensity before increasing to the highest setting and letting it blend for 1-2 minutes until smooth.
Step 5
Return the blended soup to the pot, add the can of coconut milk and stir to incorporate. Using medium to high heat, and being careful not to check and adjust seasoning and serve.
