Spicy Winter Tomato Soup

On my quest to find a satisfying, dairy-free tomato soup, I created this recipe. I really liked it. So did my SIL. My hubby, too, especially with a generous spoon of White Bean Puree* dropped in the middle.

Serves 6


Pictured with Crock Roasted Vegetables and White Bean Puree

Ingredients:

1 28 oz can of crushed tomatoes
4 cups vegetable stock
2 cups water
1/4 cup red/orange lentils
1/2 tsp red pepper
1/4 tsp onion powder
1 clove garlic, crushed
1 tsp salt
few grinds black pepper

Directions:

I put it all on HIGH in the slow cooker for about four hours. You could do this on the stovetop in half an hour--just cook until the lentils are tender, then hit it with the immersion blender until it's all smooth.

*To make White Bean Puree, add up to 1/4 cup bean liquor leftover from White Beans with Oregano to White Bean Dip recipe.