Zesty Red Lentil Tomato Soup Recipe

INGREDIENTS:

Sauce

•   1/2 White Onion (lighter sauce) or Red Onion (richer sauce)
•   2 to 3 Cloves Garlic
•   2-3 Tablespoons Extra Virgin Olive Oil
•   1/4 Cup of Dry White (lighter sauce) or Red Wine (richer sauce)
•   1 Tablespoon Fresh Oregano
•   1 Jar of Eden Organic Crushed Tomato Sauce for a rich sauce or Bionaturae for a lighter        sauce. Or a can of BPA free Muir Glen.
•   1/2 Cup Filtered Water
•   1 1/2 to 2 Teaspoons Sea Salt

Lentils and veggies

•   3 Cups Red Lentils
•   12 Cups Filtered Water
•   4 Small Potatoes – 1/2 inch diced
•   3 Large Carrots – sliced
•   1 Cup Fresh or Frozen Corn
•   3 Cloves Garlic – whole
•   2 Unsalted Vegetable Bouillon Cube
•   1/4 Cup Extra Virgin Olive Oil

Spices

•   1 Tablespoon Garlic Powder
•   1 Tablespoon Onion Powder
•   1 Tablespoon Paprika Powder
•   1 Tablespoon Sea Salt or to Taste
•   1/2 Teaspoon Cayenne Pepper or to taste (Optional)
•   Optional Garnishes – crushed red peppers, micro sprouts, fresh oregano, chili oil (olive oil      & paprika)

INSTRUCTIONS:

Marinara sauce

1. Dice the onion and mince the garlic then put in straight sided pan with 2 tablespoon of extra virgin olive oil.
2. Saute on medium-high heat untill soft and slightly golden. About 5-7 minutes.
3. Add oregano, dry white or red wine and saute until wine reduces.
4. Add the tomato sauce and pour filtered water into the jar then shake to get all the remaining sauce from jar, pour in and stir.
5. Let simmer for 1/2 hour on medium-low heat.
6. Add 1-2 more tablespoons of olive oil, sea salt and simmer for another 1/2 hour.

Lentils and veggies

1. While the marinara is simmering add lentils to a 5 1/2 quart soup pot, rinse thoroughly and strain.
2. Add the water to the lentils, potatoes, whole cloves of garlic and the bullion cubes then bring to a boil on medium-low heat. Cook for about 20 – 30 minutes or until potatoes are soft. As the starchy foam surfaces, scoop it off.
3. While lentils are cooking, in a medium pot add water and then a steam basket, steam carrots on high until soft and add to lentils when potatoes are soft.
4. After the lentils and potatoes are cooked add the marinara, corn, olive oil, salt and spices.
5. Simmer on low for 20 more minutes.

Source : CaliZona