Although our winter has been fleeting here in sunny Southern California, we have had a few cooler days here recently. I always crave a warm cup of soup during those times and was inspired to reinvent an old non-vegan favorite. This Lentil Tomato soup is loaded with sweet tomatoes. The cumin and thyme flavors give it something a little extra special. Surprisingly, my husband who is not typically a tomato fan, loves this soup. I always make an extra batch and freeze for later whenever I make it.
Lentil Tomato Soup
- 1 cup brown lentils
- 2 yellow onions , chopped
- 2 cloves garlic , minced
- 1 tablespoon salt
- 3/4 teaspoon black pepper
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon ground cumin
- 4 celery stalks , diced
- 3 carrots , diced
- 1 1/2 quarts vegetable stock
- 2 14 oz cans diced tomatoes , 1 drained
- 1/4 cup tomato paste
- 2 tablespoons red wine
- 2 tablespoons olive oil
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot, heat the oil and saute the onions and garlic. Stir in the salt, pepper, thyme and cumin.
Add the carrots and celery and saute 10-15 minutes until vegetables are tender.
Add the vegetable stock, tomatoes, and juice from 1 can, along with the tomato paste and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 45 minutes until the lentils are cooked through.
Check the seasonings. Add the red wine and serve hot, topped with avocado (optional).