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Wednesday, February 4, 2015

Tomato Lentil Soup

I really should eat (or is it drink?) more soup.
I often hear about how good they are... or rather, how good they can be.

Now, of course I'm not talking about the salt-lick-in-a-can kind.  Even the 'reduced sodium' versions of these are ridiculously bad.

I'm talking home-made soups.

They can be really healthy, hearty, and easy.  Especially now that I have a powerful blender.

Sure I've made soups before, every Christmas I make a large batch of turkey soup out of the leftover carcass, bones, and some of the dark meat of the feast's main attraction.  And I've made a few Asian-style soups, like ginger or hot and sour soups and the like... and I think I made a roasted red pepper soup...  Anyway, no one cares about all the soups I've made I guess... sorry.

My point, however labouriously drawn-out it might be, is that I would like to make more.


This week I turned some leftover vegan tomato sauce into a delicious and filling tomato lentil soup.

And very easily.

I opened up one of my jars of vegetable stock.

Mixed in the tomato sauce, and then added about a cup of fresh, dry (thoroughly rinsed, but uncooked, and even unsoaked,) brown lentils.

I did this in my slow cooker, so I after it was all mixed together, I literally just walked away for half the day.

While this concoction was entirely vegan, I couldn't resist slopping a dollop of fat-free greek yogurt on top.  And a fresh sprig of Italian Parsley for garnish.

Doesn't that look good?  I mean, the soup was also quite tart and acidic, so the cool yogurt was a nice add, but still, it looks attractive too!