Ingredients
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1/2 tbsp of olive oil
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1 diced onion
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1 green bell pepper
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3 minced cloves of garlic
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cuminTo taste
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black pepperTo taste
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saltTo taste
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1 tsp of garlic powder
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paprikaTo taste
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130gr of sorted and rinsed green or brown lentils
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1 large can (~800gr) of tomato pure
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oreganoTo taste
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1 can/ coconut milk
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For garnishing:
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cilantroTo taste
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2 tbsp coconut milk
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Greasy cracked black pepper
Directions
Nourishing, simmered with delicious warming spices. This creamy tomato lentil soup recipe has plenty of plant-based protein and makes a wonderful meal prep lunch or dinner!
Steps
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1
Done
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1. Add olive oil in a large pot and place over medium high heat; |
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2
Done
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2. Once oil is hot, add in onion, green pepper, and garlic. Saute until onions are translucent and green peppers soften, about 3-5 minutes; |
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3
Done
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3. Bring heat to medium low and add in spices and crushed tomatoes, simmer for a few minutes until it comes together; |
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4
Done
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4. Next stir in lentils and coconut milk, reserving 2 tablespoons of coconut milk for drizzling on top once the soup is done; |
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5
Done
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5. Season with salt and freshly ground black pepper; |
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6
Done
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6. Bring soup to boil, then reduce heat and simmer over medium low for 20-30 minutes or until lentils are soft and tender. The soup should thicken up similar to how tomato soup is. Note: If it gets too thick for your liking, then feel free to add ½ cup-1 cup water or broth; |
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7
Done
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Taste and adjust seasonings as necessary, adding additional salt and pepper if needed; |
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8
Done
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Serve soup immediately and drizzle in a circle with leftover coconut milk, cilantro and black pepper. I love to serve mine with naan, pita bread or "pão alentejano" for dipping. |
