Tomato & Lentil Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  1 clove or 3g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Carrots

  Raw

  2 cup chopped or 256g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Coriander seed

  Spices

  1 tsp or 2g

• Lentils

  Raw

  ¾ cup or 144g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Water

  Plain, clean water

  2 cup or 473g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Bay leaf

  Spices

  2g or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Warm the oil in a large pot over medium heat. Add the onion, garlic, celery, and carrots; cook, stirring occasionally, until softened and lightly translucent, about 5–7 minutes.
2. Stir in the cumin and coriander until fragrant, about 30 seconds. Add the lentils and tomato paste and stir to coat. Pour in the vegetable broth, water, and diced tomatoes, then add the bay leaf, a pinch of salt, and pepper. Bring to a boil, reduce to a gentle simmer, partially cover, and cook until the lentils are tender, 15–20 minutes.
3. Remove from heat and remove the bay leaf. Using an immersion blender, purée until smooth (or carefully blend in batches in a regular blender, venting the lid to release steam). Season to taste with additional salt and pepper, then serve.