Spicy Tomato Zucchini Lentil Soup


I’m pretty much at the end of my fresh produce, but I wanted to try to make one more meal, so I created this recipe. I’m really happy with how it turned out! This is a hearty soup recipe, and it’s quick to make, perfect for lunch on a cold day. This ended up making quite a bit of soup, probably 8 cups or more, so I’m going to freeze half of it. This soup is pretty spicy, so you could easily cut down on the chili pepper flakes.

In a large pot, sweat 1 diced onion, and 2 cloves of minced garlic in 1 tsp of oil until translucent. Stir in 1 1/2 tsp salt, 1/2 tsp cumin, 1 tsp paprika, 1 chopped dried red chili, and a pinch of pepper, cook for 1 minute. Add 5 cups of water, and 1.5 cups of rinsed lentils, and bring to a boil. Add 1 can of diced tomatoes. Simmer until lentils are tender, and then blend until smooth. Add one grated zucchini, and 4 tbsp nutritional yeast. Simmer for 5-10 minutes, thin with water to desired consistency – I added about 1 cup of water. I served it with a dollop of blended silken tofu, a sprinkle of pepper, some cilantro, and a slice of sprouted whole grain toast.

What’s your favourite way to spend a chilly afternoon? Any favourite cold weather dishes?

 

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