September 24, 2018
With canned fire-roasted tomatoes, kale and red pepper flakes, this tomato carrot lentil soup is a true pantry/fridge forage kind of cozy soup that also has a warming, spicy kick.
After weeks of denial, I threw on a pair of jeans and a sweater. Until now, I couldn’t come to terms with it. Now I get it—it’s fall. Sweater weather is one of my favorite things, but despite that I just couldn’t bring myself to do it this year.
Of course it’s because I was thinking well beyond the charming start of fall with chai lattes and everything pumpkin.I couldn’t help but fast-forward to bitterly cold winter days when no amount of layers can keep you warm.Obviously, you forget how you survive it every year until the long cold spells come back. I guess our brains just block it out.
My first bowl of bowl of soup this season was long overdue. It was time to just get on with it.Don’t get me wrong. I adore soup. What better way is there to just devour an entire bowl of vegetables?Also, it is one of the easiest way for a healthy meal that guarantees leftovers.Instead of buying all sorts of ingredients at the grocery, I did a total pantry/fridge raid to clear my shelves.
Soup is the perfect way to not let anything go to waste.The result was tomato carrot lentil soup.Every time I make soup, it reminds me why I love swapping salads for warm bowls of veggie-packed soups.
For this tomato carrot lentil soup, I start by sautéing onions and carrots. Then I add minced garlic, cumin, red pepper flakes, salt and pepper.Red pepper flakes make this soup spicy. After that I pour in fire-roasted diced tomatoes, veggie stock and lentils.In about 20 minutes or so, the lentils and carrots are tender.Finally, I add chopped lacinato kale, and the heat from the soup wilts the leaves in minutes.
What I like about lentils are how they make a soup filling and hearty. There’s no need to serve this soup with a sandwich or a hunk of bread.
It really eats like a meal on its own.
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Sounds yummy…can’t wait to try it.