Summer Harvest Lentil Soup

This tasty pureed soup is easy to whip up. I put all the ingredients in my rice cooker and hit the heat/simmer for 45 minutes.  You can do it in a nice soup pot on the stove for the same simmer time.  I then put it in batches in my Vitamix and puree it velvety smooth… serve with a crusty chewy bread.

This soup is light, creamy, tasty and fat free.  It is also compassionately vegan. I have used fresh garden vegetables to make it super nutritious and delicious. 

In the soup pot add the following: (cut the veggies the same size for even cooking)  

1/2 cup chopped onion

2 cloves of garlic chopped

1 cup or 1 large tomato

5 cups vegetable broth

1 1/4 cup dry lentils (I used red lentils)

1 teaspoon salt

1/2 teaspoon of pepper

1 large carrot chopped

1 large potato chopped

1/2 teaspoon dried cumin

2 tablespoons fresh cilantro

Bring to a boil then lower to a simmer.  Simmer for 45 - 60 minutes.  The veggies should be tender and the lentils breaking apart.  At this point I taste to adjust the salt and pepper.  

In 2 or 3 batches puree in vitamix or blender.  If you are not good at blending hot liquids… let it cool to room temperature before blending, it can explode without proper venting.  Garnish with fresh sweet tomatoes and cilantro. 

This is a refreshing healthy lunch or a lovely dinner appetizer.  

Lentils are high in protein and fiber.  Lentils are quick and inexpensive.