With a few pantry staples and 3 of my fab Trader Joe’s products, you can whip up this healthy & delicious fire-roasted tomato lentil soup in 30 minutes or less.
I am so excited about this easy, nutrient packed, delicious and healthy fire-roasted tomato lentil soup that can be whipped up in 30 minutes or less. It is a perfect recipe for anyone who wants to eat healthy but who is pressed for time.
If you love tomato soup, I promise you that this will rock your tomato soup world for 3 reasons.
First, it tastes like a rich tomato bisque loaded with heavy cream or parmesan cheese; it has NEITHER!
Second, it comes together in less than 30 minutes (but tastes like it has slow simmered all day).
Third, it is loaded with nutrients: fiber, vitamins, minerals and protein. And if you are vegan, this is right up your alley (just swap my chicken bouillon cube with a vegan one).
Ingredients for this yummy soup are pictured above; I post a few tidbits about each below.
Lentils. Y’all, lentils have become my latest food obsession. Not only are they a hearty, healthy plant protein, they are also a nutrient powerhouse.You can read the 7 Health Benefits of Lentils here on mindbodygreen. The Trader Joe’s steamed lentils are wonderful; all you do is open the carton and pour them into the soup. #traderjoesfaveproduct
Mirepoix is a mixture of sautÃ©ed chopped vegetables used in a stock. To cut prep time for soup, I buy the Trader Joe’s mirepoix (and pulse in my Ninja to make the pieces smaller). One carton of mirepoix will make 2-3 batches of this soup.
EVOO. For rich depth of flavor, the mirepoix should be sautÃ©ed in a good quality extra virgin olive oil (EVOO). I share some of the top rated supermarket EVOO’s (per Cook’s Illustrated taste test reviews) in this blog post.
Tomatoes are another nutrient powerhouse, and this soup uses 2 different products. First, the Trader Joe’s Tomato and Roasted Red Pepper Soup and a can of fire roasted diced tomatoes (I use Muir Glen organic).
Bouillon. This adds another layer of flavor to this soup. I used a chicken flavored cube; you can use a vegetable cube to make this vegan.
This soup is really, really yummy. I made it last night, and Zane kept saying, “this soup is fantastic” over and over:-). I served the soup with Milton’s roasted vegetable cauliflower crust pizza from Costco (heavily sprinkled with green can parmesan LOL). It was a really yummy and flavorful combination, and SO easy to throw together with minimal effort.
O.K…….I’d love love to hear from any of you who make this soup! I absolutely love hearing from readers; it makes blogging worth every minute:-) As always, thanks so much for stopping by. Have a joyful, blessed and savvy day!!!