I love soups. They are one of my favorite things to make and freeze to have on hand for a last minute quick dinner. Just thaw, heat up, serve with salad or bread and its a yummy meal! Making a frugal soup makes me feel better if we pick up a bagged salad or a nice loaf of bread from a bakery to go with it. We eat soups about once a week here, we all enjoy them and they make great leftovers for lunch the next day. Often I will make a double batch of our favorite soups one to eat right away and one for the freezer for later.
This soup is one of our favorites! Creamy, flavorful and easy to make. And its vegan-so nice and healthy! And also frugal!
Red Lentil Soup (serves 4)
- splash of olive oil
- 1 onion (chopped)
- 1 carrot (chopped)
- 1 cup red lentils
- 1 tsp cumin
- 1/2 tsp coriander
- half of tomato (i rarely have tomatoes, so i used 1 tablespoon tomato paste)
- 4 cups vegetable broth (or water)
- lemon wedge(for finishing)
Saute the onions in olive oil on medium-high heat. Add the carrots and saute a few more minutes. Then add your spices, broth, lentils and tomatoes. Turn your burner to low and simmer for about an hour until vegetables and lentils are cooked. Puree using a blender stick, or pour into a blender and puree. Serve and finish with a lemon wedge.