Red Lentil Soup from Eat Well Cafe

Red Lentil Soup
Chef Renée Schuler - eat well

One of our signature soups at Eat Well Café & Takeaway in O'Bryonville, this soup is hearty, high in protein and lower in fat, but full of delicious comforting flavor!

1 Onion, diced
2 stalks Celery, diced
2 cloves Garlic, minced
1 Tablespoon Butter
2 Tablespoons Tomato paste
1 28 ounce can diced tomatoes, preferably organic
2 teaspoons Ground cumin
2 teaspoons Ground coriander
1 Tablespoon Curry paste or powder
1 Bay leaf
2 1/2 cups Red lentils
2 quarts Vegetable (or chicken) stock
1 quart Water
1 lime To finish, lime juice only
¼ cup Crème fraiche, to garnish
Yield: about 3 quarts
1. In a large soup pot, sauté onions, celery, and garlic in butter until soft.
2. Add tomato paste and cook 3 minutes while stirring to caramelize the paste
3. Add spices, stir, and let cook 2 minutes
4. Add canned tomatoes, bay leaf and stock. Add water just to cover, and keep near the stove
5. Remove bay leaf, separate soup into two portions
6. Using an immersion blender, puree one portion of the soup, once blended mix back into the first
portion of soup. Add water as needed to adjust the texture
7. Finish with lime juice, salt and pepper, and cayenne to taste
8. Ladle soup into bowls, drizzle crème fraiche on the top and serve