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Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

May 13, 2014

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Tomato Lentil Soup by Dreena Burton

tomato_lentil_soup

This soup is a perfect combination of tomato and lentil soup with a delicious blend of flavorful seasonings.

Serves 6 or more

Ingredients

Splash of water
1 1/2 cups onion, chopped
3/4 cup celery, chopped
1/2 cup carrots, chopped
4 large cloves garlic
2 1/2 cups white potato, peeled and chopped (OR 1 1/2 cups cooked brown rice, added later, see note)
1 to 1 1/12 cups cauliflower, chopped
1/2 tsp cumin seeds
1 tsp ground cumin
1 tsp dill seeds
1 tsp dry mustard
1 tsp sea salt
Freshly ground black pepper
2 cups red lentils, rinsed
2 cups vegetable stock
3 1/2 – 4 cups water (more if using cooked rice, see note)
1 bay leaf (optional)
1 can (28 oz) crushed or diced tomatoes
2-3 tbsp fresh dill, finely chopped

Directions

Heat the water in a large pot over medium or medium-high heat. Add the onion, celery, carrot, garlic, potato (if using), cauliflower, cumin seeds, ground cumin, dill seeds, dry mustard, salt, and pepper. Stir, cover, and cook for 8 to 9 minutes, stirring occasionally.

Add the lentils, stock, 3 1⁄2 cups of the water, and the bay leaf. Bring the mixture to a boil, then lower the heat to medium-low, cover, and simmer for 25 to 30 minutes, until the lentils have cooked through and are softened. Then, add the tomatoes (and brown rice, if using instead of potato), and turn off the heat.

Remove the bay leaf, and using an immersion blender, puree the soup until completely smooth. Turn on the heat again to medium-high, and cook the soup for another 5 or more minutes to heat through (you can return the bay leaf to the soup or not). Once reheated, stir in the fresh dill, remove the bay leaf, and serve, sprinkling with extra fresh dill, if desired (chives or green onions are also nice addition, as pictured).

Savvy Subs and Adds:
If you have leftover cooked brown rice, it substitutes well for the white potato. Simply omit the potato, and add the cooked rice later in the cooking process, along with the canned tomatoes.

Click here to view the recipe on Dreena’s webpage!

Click here to download Dreena Burton’s Plant-Powered 15 e-book! Use code PCRMnews for 25 percent off!

plant_powered

 

Please feel free to tailor PCRM recipes to suit your individual dietary needs.

 

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Physicians Committee for Responsible Medicine
5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
Phone: 202-686-2210     Email: pcrm@pcrm.org