Hearty Red Lentil Soup*

2 tablespoons extra virgin olive oil
2 cups leeks, chopped, about 1 large leek (thoroughly cleaned to remove any dirt or sand)
2 cloves garlic, finely chopped
1 tablespoon tomato paste
1 teaspoon ground cumin
pinch of salt, as desired
ground black pepper, as desired
1 cup red split lentils, picked over to remove any foreign objects like little stones, then rinsed
4 cups no added sodium vegetable broth or chicken broth if preferred
1 cup carrots, peeled and diced
14 1/2 ounce can diced tomatoes, no added sodium
1 cup water
Cilantro for garnish, if desired
*Meets Cardiac Rehab guidelines.

In a large soup pot warm the olive oil. Add the leeks and saute over medium-low heat until translucent, about 5-6 minutes. Add the garlic and continue to cook for 1-2 minutes. Stir in the tomato paste, cumin, salt, and black pepper. Cook 1 minute.
Add the lentils, broth, diced carrot, diced tomatoes and water. Bring to a boil, lower the heat, partially cover and allow to simmer for 30 minutes or until the lentils are tender.
Thicken the soup by mashing with a potato masher, or by using an immersion blender. You could also scoop out half of the soup into a blender and puree, taking care to cover the top of the blender with a dish towel to prevent splashes of hot liquid. Reheat and season to taste if necessary and serve garnished with fresh cilantro.
This soup freezes well for future enjoyment!

Nutrition Information