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Tomato Lentil Soup

quick, delicious dinner: blender tomato soup with french lentils.

I can’t tell you how long it has taken me to start this food blog. And all because I literally could not think of a name. The thought of cooking another meal and not starting this blog just stresses me out. So, on this unbearably freezing January night in Chicago, there is no more room for procrastination.

And so, what is more perfect for my first blog post than a comforting, velvety bowl of tomato soup?

-1 28oz. can or box* strained (or any kind) tomatoes
-1/2 cup coconut milk
-4 fresh basil leaves
-2 or 3 garlic cloves, peeled and crushed
-salt* & pepper
-1 cup cooked lentils (I love the pre-cooked lentils from Trader Joe’s)

*Boxed tomatoes are preferable to canned tomatoes because of the BPA that can react with all the acid in the tomatoes. For more information: http://www.voxxi.com/canned-tomatoes-stay-away
*I love using grey Celtic sea salt because of the natural mineral content, it’s worth it.

1. Place all ingredients in a blender.
2. Blend on high until smooth and creamy.
3. Meanwhile, place the lentils in a saucepan on medium heat. Add the blended soup and simmer until warm.
4. Serve with a splash of balsamic vinegar, salt & pepper, or some fresh basil. Enjoy!