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 Ina Garten’s Lentil Vegetable Soup. This Lentil Tomato soup has lots of tomatoes and flavor with the cumin and thyme. Surprisingly, my husband who is not typically a tomato fan, loved this soup. I made a batch and froze some to pull out later when it decides to rain here! I hope you enjoy 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 14oz cans diced tomatoes, 1 drained
1/4 cup tomato paste
2 tablespoons red wine
2 tablespoons olive oil
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, sprinkled with some vegan Parmesan cheese.