Tomato Soup

Name: Tomato Soup
Ingredients: 1 tablespoon olive oil; 1/2 large white onion, finely chopped; 2 small garlic cloves, minced; 1/2 red bell pepper, minced; 1/4 cup red lentils; 1 teaspoon dry basil; 1 teaspoon dry thyme; 6 ripe tomatoes, blanched, peeled and chopped; Juice of 1/2 lemon; Sea salt; 2 cups vegetable broth; 1 to 2 tablespoons tomato paste (optional); 1 tablespoon fresh basil, chopped, plus small sprigs for garnish; Bragg Liquid Aminos to taste

14 ingredients

8 steps

Ingredients

1 tablespoon olive oil
1/2 large white onion, finely chopped
2 small garlic cloves, minced
1/2 red bell pepper, minced
1/4 cup red lentils
1 teaspoon dry basil
1 teaspoon dry thyme
6 ripe tomatoes, blanched, peeled and chopped
Juice of 1/2 lemon
Sea salt
2 cups vegetable broth
1 to 2 tablespoons tomato paste (optional)
1 tablespoon fresh basil, chopped, plus small sprigs for garnish
Bragg Liquid Aminos to taste

Directions

1

In a saucepan, heat the olive oil over medium heat and saute the onion, garlic, and red pepper until tender, about 10 minutes.
2

Add the lentils, basil and thyme and saute 3 minutes.
3

Add the tomatoes, lemon juice and salt, heat to boiling and simmer 5 minutes, stirring occasionally.
4

Add the vegetable broth and simmer 20 to 30 minutes, until the lentils are soft.
5

If too thin, blend a little hot broth with the tomato paste in a small bowl and stir into soup.
6

Simmer 3 minutes; if thick, add more broth.
7

Season with basil and Bragg Liquid Aminos and ladle into bowls.
8

Garnish with a sprig of basil.