Indian Spiced Tomato Soup

Do you love a flavorful, yet easy to make soup? 

The first time I tasted this Indian Spiced Tomato Soup was at a women's night out group that I belonged to when my kids were young. We were a small group  that met once a month for a special night of mental, physical, and spiritual revival. We discussed books, shared ideas, and talked about motherhood. My kids were little, and I savored the opportunity to have an evening out with other interesting women ( I still do) . Our needs at the time were simple:time to ourselves, some good conversation, a little wine, and some hearty soup.

There were eight of us from different backgrounds, and we we took turns hosting and sharing a big pot of soup. The highlight of each meeting was the anticipation of finding being introduced to a special soup.  I'm excited to share this special recipe.

It is slightly spicy, has protein rich lentils and is easy to make.  The recipe boasts fresh tomatoes ( although you can you canned in the winter if you must) , immune protecting onions and garlic, metabolism raising chile peppers, and fresh green cilantro. The addition of curry or turmeric and cumin add an extra kick of immune building spices as well as extra flavor.

This soup is gluten free, dairy free, nut free, and egg free. It's protein comes from lentils. Great for adults and even kids who are adventurous eaters!

This is one of those recipes that is perfect on a chilly fall/winter evening.

Baby it's cold outside today! This soup is perfect!!

Ingredients:

6 large ripe tomatoes, peeled and chopped ( or 1 large 24 ounce can organic diced tomatoes)
Olive oil spray plus  2 Tbsp extra virgin olive oil
1 medium onion, finely chopped
1/4 green chile pepper, seeded and finely chopped (wear plastic gloves) optional
6-8 cloves garlic, crushed
1 Tbsp tomato paste
4 cups vegetable broth
1 cup boiling water
2 red potatoes ,  peeled and diced small
1 tsp cumin
1 tsp turmeric
3/4 cup cooked brown lentils, soaked for 2 hours and then washed and drained
Chopped fresh cilantro, for garnish

Directions:

Spray a 3 quart saucepan with olive oil spray and the olive oil. Saute the onion, tomatoes, green chile, garlic and diced potatoes until soft- stirring frequently. Add the lentils, tomato paste, vegetable broth, and seasoning and stir until everything is blended- bring to a boil and reduce to a simmer. Cook covered until the lentils are soft. 


To serve, divide the soup among 4 serving bowls. Sprinkle the cilantro on top for garnish.

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

Author: Judee Algazi

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