The other day, a coworker and I were talking about soups, and she mentioned that she loves to use Lentils in soup. That got me thinking, “I want lentils in soup!” So here we are! For this one, we used green lentils and a host of spices, and we added sauteed yellow cherry tomatoes from my grandpa’s garden for a little acidity and depth of flavour. In the end, we came up with a thick and hearty dish that can be eaten hot as a soup or chilled and enjoyed as a dip!
We served our dish with dipping crackers and Baked Delicata Squash Fries!
Time: 45 Minutes
Ingredients (Makes two small bowls, but is easy to scale up):
- 1/2 Cup Green Lentils
- 2 Cups Water
- A bunch of Cherry Tomatoes
- Mustard Powder
- Red Pepper Flakes
- Ground Turmeric
- Onion Powder
- A pinch of Salt
- Combine your lentils, water, and spices into a sauce pan, and bring to a simmer. Cook either uncovered or slightly covered (don’t fully cover, or your water will boil up and over, and that’s no fun) for about 35-40 minutes. By then, your water ought to be mostly absorbed, and your lentils should be tender.
- As your lentils cook, melt some butter in a frying pan, and add your tomatoes. Sautee until the skin starts to break, and your tomatoes soften.
- When your lentils and tomatoes are both ready, add your tomatoes to your saucepan, and stir to combine.
- Puree your soup with an immersion blender (easiest) or a food processor/Ninja/Blender.
- Plate (or chill), devour, and enjoy!