#4 Tomato and Lentil Soup

This has been my favorite soup so far.  Thick and rich and filling. 

Tomato and Lentil Soup

Serves 6

1 T. garlic oil or butter

1 leek, thinly sliced

2-4 large carrots, quartered and thinly sliced (you can play with these amounts)

1 large onion, chopped finely

2-4 garlic cloves, minced

generous cup cf sprouted lentils

6 c. water

2 c. homemade tomato sauce

4 T. tomato paste

1/4 t. ground cumin

1/4 t. ground coriander (or put in cheesecloth bag)

1 bay leaf

Salt and pepper

Garnish with: chopped, fresh dill, parsley or cilantro and yogurt :D

1.  Cook leek, carrot, onion and garlic in melted oil for 4-5 minutes or until vegetables are tender.

2.  Add lentils to the pan and stir in water, tomato sauce and paste.  Add cumin, coriander, and bay leaf with a pinch of salt.   Bring to a boil, reduce the heat and simmer gently for about 45 minutes to 1 1/4 hours or until lentils are tender. Remove bay leaf.

3.Remove from pan and cool slightly.  Blend half or all soup until smooth. Reheat over medium-low heat; season with salt and pepper.

4. Garnish with fresh herbs and yogurt before serving in bowls.

Note:

-I changed this from the original because of what I had on hand.  So instead of tomato sauce and paste you can use 1 1/2 c. tomato juice and 14 oz canned chopped tomatoes.