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.

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Lentil Tomato Soup

Ingredients

• 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

Instructions

1. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
2. In a large stockpot, heat the oil and saute the onions and garlic. Stir in the salt, pepper, thyme and cumin.
3. Add the carrots and celery and saute 10-15 minutes until vegetables are tender.
4. 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.

5. Check the seasonings. Add the red wine and serve hot, topped with avocado (optional).