Fire Roasted Red Lentil Tomato Soup
Fire Roasted Red Lentil Tomato Soup - this soup is hearty, flavourful, creamy and full of plant based protein (using a secret ingredients). Only 7 ingredients, almost instant to make and perfect for chilly evenings. Pair it with some toasted bread or top with some crunchy croutons or BBQ roasted fava beans!
There is nothing that makes me happier during the cold than bundling up with a bowl of soup in my hands. There is just something so comforting about soup. If you live in Canada, or anywhere where winter seems to last forever… you’ll know the feeling of just wanting something warm to come home to all the time. I’m all about basic, simple ingredients and recipes that are quick and easy to make- and this recipe is just that. There is nothing more basic than taking some fire roasted tomatoes, a few other basic ingredients, some seasoning and throwing it all into a blender.
For me, the thing about soup is that it has to be satisfying. To do this, I love to add grains and beans to broth based soups. But for this soup, to achieve the creaminess I was looking for, I added tofu and red lentils. Tofu gives it the amazingly creamy texture while the red lentils give it the thickness and bite. I promise, this soup will keep you satisfied and if you need a little more it pairs deliciously with some cooked pasta, quinoa or rice! It’s also fantastic with some grilled cheese, ya feel me?
If you make this dish, please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!
- 1/2 onion sautéed
- 1 garlic clove
- 2 cans of Fire Roasted Tomatoes
- 1 block of tofu (175g)
- 1.5 c cooked red lentils (100g dry cooked)
- 2 tbsp nutritional yeast
- 1/4-1/2 c vegetable stock
- salt and pepper to taste
- Top with toasted BBQ Fava Beans (my favourite is from the brand Enlightened)
- Sautee onions and garlic until caramelized
- Add everything into the blender and blend on high for 1 minute
- Heat over the pot if desired
- Serve with roasted fava/chick peas and parsley