Lentil Soup with Fireroasted Tomatoes

You all might all know how to make this, if you do I hope this sparks a recipe to make this week. It's starting to get cold in Chicago and this will be my first winter here. I have a feeling I will be making this recipe more than once. I hope you all enjoy this recipe and as always I add some spice to the soup. You do not have to add the cayenne pepper. 

Lentil Soup with Fireroasted Tomatoes 

1 Tablespoon Olive Oil

1 Large White Onion 

5 Carrots, thinly sliced

4 Medium russet potatoes, peeled and cubed

2 Celery ribs, thinly sliced 

1 Can Fireroasted Tomatoes

1 Dried Lentils

6 Cups water or 6 cups of vegetable broth

1/2 teaspoon salt (Note- Add 1 teaspoon salt if using water or to your desired taste.)

Heat oil in a large pot on Medium-Low. Cook onion for 5-8 minutes until they turn translucent. Next add all the remaining ingredients. Bring to a boil cover. Reduce heat; simmer about 30-40 minutes. 

Enjoy your yummy soup! 

~D

Grilled Cheese Fire Roasted Tomato Soup

Who doesn't love a grilled cheese sandwich with tomato soup? So why not eat them combined as one!!

I made this recipe so super simple I am kind of embarrassed about the un-culinary skills it lacks. I hate to say that I didn't fire roast the tomatoes myself, intricately pull the peels off, saute' my garlic, and home make my croutons. Not in this recipe. I was looking for something extremely quick to whip up because I didn't have much time before I rushed off to yoga and this was perfect! So if you are looking for a quick soup recipe, this is the go to!


Grilled Cheese Fire Roasted Tomato Soup
2 Servings

Ingredients:

1 Can of Fire Roasted Tomatoes Diced--Hunts Fire Roasted Tomatoes Diced is a good choice..it's all natural
1 Tbls Parmesan Cheese or Nutritional Yeast
1 tsp Basil-if you have fresh opt for fresh
1/4 Cup Onion
1 tsp Minced Garlic
1 Tbls Balsamic Vinegar
pinch of Cayenne-optional
1 Tbls Flax Seed- optional

2 Slices Mozzarella Cheese or Soy Cheese Slices
2 Slices Whole Wheat Bread/Sour Dough/ or Rye --Toasted
1 Tbls Butter- I love Brummel and Brown- If you are looking for a yummy vegan butter try Earth Balance

Directions:

Preheat oven to 350 Degrees

Place the first 8 ingredients in a food processor and blend

Pour soup into two glass mugs or small glass bowls

Butter one side of each slice of toast and place butter side down on top of soup. You might have to break the bread up a little to fit in mug.
Top the bread with mozzarella cheese

*A second vegan option: butter both sides of toast and don't use the soy cheese on top.

Bake for 15-20 minutes--watch your cheese and make sure it doesn't burn

Sweet Potato-Apple Curry Soup

 What's sweeter? An Apple or a Sweet Potato??... One of my favorite parts of fall is the layering of clothing and the smell of Autumn.

Sweet Potato-Apple Curry Soup

1 Tablespoon Olive Oil
3 Sweet Potatoes peeled and diced
1 Apple diced
1/2 white onion chopped
1 glove Garlic
1 Tablespoon Curry Powder
Dash Cayenne Powder
1/2 Teaspoon Salt (Add more salt if needed)
1/2 Teaspoon Pepper
2 1/2 Cups Water
1 teaspoon Cilantro

Heat olive oil in a large pot on medium heat. Add sweet potatoes, apple, onion, and garlic, curry powder, cayenne, salt, and pepper to pot. Cover pot and cook for 10 minutes. Next add water and cilantro. Cook for another 10 minutes. Put all the ingredients into a blender or food processor. Mix until everything is all smooth. Garnish with Cilantro and Enjoy!


Much Love,

~D