Tomato, Zucchini and Lentil Soup



Source: I Love Vegan | Serves: 4-6 | Time: 40 min


What I changed: replaced red chili with red pepper flakes.


Ingredients

1 onion, diced

2 cloves garlic, minced

1 tsp EVO

1 1/2 tsp salt

1/2 tsp cumin

1 tsp paprika

1 tsp red pepper flakes

Pinch of pepper

5 cups of water or broth

1 1/2 cup #lentils

1 15-oz can of diced #tomatoes.

1 #zucchini, grated

4 tbsp nutritional yeast

Cilantro, to serve


Instructions

In a large pot, sweat onion and garlic in 1 tsp of oil until translucent.


Stir in salt, cumin, paprika, red pepper flakes, and a pinch of pepper, cook for 1 minute.


Add 5 cups of water and rinsed lentils, and bring to a boil.


Add 1 can of diced tomatoes. Simmer until lentils are tender (about 20 min), and then blend until smooth. I used an immersion blender.


Add grated zucchini and nutritional yeast. Simmer for 5-10 minutes, thin with water to desired consistency.


Serve with some fresh cilantro.

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