This creamy tomato lentil soup recipe has plenty of plant-based protein and makes a wonderful meal prep lunch or dinner!
½ tablespoon olive oil
1 white onion, diced
1/2 cup very finely diced green pepper
1/3 cup very finely diced cilantro
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon garlic powder
1/2 teaspoon oregano
Optional: ¼ teaspoon cayenne (only if you like a little heat)
1 (28 ounce) can fire roasted crushed tomatoes (or regular crushed tomatoes are fine)
1 cup green or brown lentils, sorted and rinsed
1 (15 ounce) can light coconut milk (reserve 2 tablespoons for drizzling on top of soup)
¼ teaspoon salt, plus more to taste
Freshly ground black pepper
Extra fresh diced cilantro
Pita or naan bread for dipping
Add olive oil in a large pot and place over medium high heat. Once oil is hot, add in onion, green pepper, cilantro and garlic. Sauté until onions are translucent and green peppers soften, about 3-5 minutes. Bring heat to medium low and add in spices and crushed tomatoes, simmer for a few minutes until it comes together.
Next stir in lentils and coconut milk, reserving 2 tablespoons of coconut milk for drizzling on top once the soup is done. Season with salt and freshly ground black pepper. Bring soup to boil, then reduce heat and simmer over medium low for 20-30 minutes or until lentils are soft and tender. The soup should thicken up similar to how tomato soup is. (If it gets too thick for your liking, then feel free to add ½ cup-1 cup water or broth.) Taste and adjust seasonings as necessary, adding additional salt and pepper if needed.
Serve soup immediately and drizzle in a circle with leftover coconut milk and cilantro.
Storage: Fridge for 1 week, freezer for 3 months.
Recipe credit: Ambitious Kitchen