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–+ servings
Tomato Lentil Soup with Cumin and Fresh Dill
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Tomato Lentil Soup with Cumin and Dill

This soup may surprise you. Looking at it, you wouldn’t think it is as delicious as it is! The flavors are not aggressive, but meld in such a way that keeps you coming back for just one more ladleful.
Servings 6 people (or more)

Ingredients

  • 2 tbsp water
  • 1 1/2 cups onion chopped
  • 3/4 cup celery chopped
  • ½ cup carrots chopped
  • 4 large cloves garlic
  • 2 ½ cups white potato peeled and chopped (OR 1 1/2 cups cooked brown rice, added later, see note)
  • 1 - 1 1/2 cups cauliflower chopped
  • ½ tsp cumin seeds
  • 1 tsp ground cumin
  • 1 tsp dill seeds
  • 1 tsp dry mustard
  • 1 tsp sea salt
  • Freshly ground black pepper
  • 2 cups red lentils rinsed
  • 2 cups vegetable stock
  • 3 ½ - 4 cups water more if using cooked rice, see note
  • 1 bay leaf optional
  • 1 can 28 oz crushed or diced tomatoes
  • 2-3 tbsp fresh dill finely chopped

Instructions

  • Heat the water in a large pot over medium or medium- high heat. Add the onion, celery, carrot, garlic, potato (if using), cauliflower, cumin seeds, ground cumin, dill seeds, dry mustard, salt, and pepper. Stir, cover, and cook for 8 to 9 minutes, stirring occasionally.  Add the lentils, stock, 3 1⁄2 cups of the water, and the bay leaf. Bring the mixture to a boil, then lower the heat to medium-low, cover, and simmer for 25 to 30 minutes, until the lentils have cooked through and are softened. Then, add the tomatoes (and brown rice, if using instead of potato), and turn off the heat. Remove the bay leaf, and using an immersion blender, puree the soup until completely smooth. Turn on the heat again to medium-high, and cook the soup for another 5 or more minutes to heat through (you can return the bay leaf to the soup or not).  Once reheated, stir in the fresh dill, remove the bay leaf, and serve, sprinkling with extra fresh dill, if desired (chives or green onions are also nice addition, as pictured).  Serves 6 or more.

Notes

Savvy Subs and Adds: If you have leftover cooked brown rice, it substitutes well for the white potato. Simply omit the potato, and add the cooked rice later in the cooking process, along with the canned tomatoes. Serving Suggestions: Try with a large Classic Caesar Salad, topped with Brazil Nut Parmezan. Recipe from Let Them Eat Vegan.