This warming soup is a delightful way to keep your internal fires strong as the late Winter/early Spring weather continues with cold and wet conditions. Inspired by the loving hands of Shelly Boyce in Lexington Kentucky.
1 package of Temple Taste Sumptuous Lentil Selection with Petite Crimson Lentils and Curry
3 cups of water
1 28 oz. organic tomatoes diced with juice (blend before adding for a creamier soup)
Follow the directions for soaking and rinsing. Place in a large pot with 3 cups of water and 1 can of organic tomatoes diced with juice. Use additional 1/4 c. of water to rinse the can to gather the remaining bits of tomato and place in the lentil pot. cook for 20 minutes on medium heat. Sometimes I blend the diced tomatoes for a smoother version.
Prepare additional ingredients:
2 T. virgin coconut oil
1 c. onion chopped
2 T. ginger grated or finely chopped
1 T. garlic grated or finely chopped (use elephant garlic if available)
1/4 t. real salt
In a medium pan add coconut oil and the onion, ginger and garlic grated or chopped finely.
Sauté’ for 8-10 minutes on medium heat.
Combine the sautéed ingredients with the cooked Red Lentils
Simmer on low for 5 more minutes to allow for a fusion of the flavors.
Turn heat off to let the flavors continue to fuse for 10 minutes before serving.
Optional Garnish: 1/2 cup plain goat yogurt and cilantro chopped finely.
Variation: for a creamy version of Spicy Red Lentil and Tomato Soup blend the tomatoes before adding them to the lentils
To make without Temple Taste Sumptuous Lentil Savory Selection
1 1/4 c. red lentils
Soak for 10 minutes in 1 teaspoon of vinegar, Rinse and Cook with:
3 c. of water
1 T. Temple Taste Curry Blend or Essential Masala
1/4 t. real salt
1 28 oz. organic tomatoes diced with juice (blend for smoother version of soup)
Cook for 20 minutes.
Follow the recipe as above preparing the additional ingredients and following the directions to combine with the cooked lentils.