Tomato Soup

Ingredients

• 1 tablespoon olive oil
• ½ large white onion, finely chopped
• 2 small garlic cloves, minced
• ½ red bell pepper, minced
• ¼ cup red lentils
• 1 teaspoon dry basil
• 1 teaspoon dry thyme
• 6 ripe tomatoes, blanched, peeled and chopped
• Juice of 1/2 lemon
• Sea salt
• 2 cups vegetable broth
• 1 to 2 tablespoons tomato paste (optional)
• 1 tablespoon fresh basil, chopped, plus small sprigs for garnish
• Bragg Liquid Aminos to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    122 calories; 4 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 5 grams protein; 674 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. In a saucepan, heat the olive oil over medium heat and sauté the onion, garlic, and red pepper until tender, about 10 minutes. Add the lentils, basil and thyme and sauté 3 minutes. Add the tomatoes, lemon juice and salt, heat to boiling and simmer 5 minutes, stirring occasionally. Add the vegetable broth and simmer 20 to 30 minutes, until the lentils are soft. If too thin, blend a little hot broth with the tomato paste in a small bowl and stir into soup. Simmer 3 minutes; if thick, add more broth.
2. Season with basil and Bragg Liquid Aminos and ladle into bowls. Garnish with a sprig of basil.

1 hour