Tomato Lentil Soup


1 c. Red lentils (dry)
3 c. Water
1 t. Garlic (fresh, chopped)
1 c. Onions (chopped)
1 t. Sea salt
3 c. Tomato juice
1/2 t. Cayenne pepper
1/8 t. Curry powder
1/2 t. Cumin
1/2 t. Sea salt
Chives (garnish)


Rinse lentils under running water to clean. In a medium-size pan, put water, lentils, onions, garlic, and 1 t. sea salt; cook 30 minutes or until lentils are soft and thick. Pour cooked lentils into blender; blend until smooth and creamy. Pour back into pan; add tomato juice, cayenne pepper, curry powder, cumin, and 1/2 t. sea salt. Stir with wire whip until well blended. Garnish with fresh chives.

Yields: 10 1/2-cup servings.

Nutritional Information:

Per Serving: Calories: 65; Fat: 0 g; Sat. Fat: 0 g: Sodium: 478 mg; Carbs: 10 g; Dietary Fiber: 2 g; Protein: 2 g.

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