Chunky tomato soup inspired by the Andes and our travels
Author: 
Recipe type: Appetiser
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb. soup mix (lentils, dahl, barley, wheatberries, quinoa, split peas, garbanzos, white beans, etc.)
  • 2 bay leaves
  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 2 garlic cloves
  • 1 can Hunts Fire Roasted Diced Tomatoes
  • 1 tablespoon Hunts Tomato Paste
  • Salt and pepper
  • ½ cup cherry tomatoes, chopped (optional)
  • Croutons**
  • Diced Feta cheese
  • Cilantro leaves
Instructions
  1. Wash the soup mix and put in a saucepan with water to cover and the bay leaves. Bring to a boil, lower the heat and simmer until all the ingredients are tender.
  2. Heat the olive oil in a pan over medium heat, add and sauté the onion and garlic. Put the can of Fire Roasted Diced Tomatoes in the blender, along with the onion and garlic and process until creamy. Add to the pan with the lentils.
  3. In a small bowl dissolve tomato paste with ½ cup of the cooking liquid, and put back into the pan, stirring. Add salt and pepper, and continue cooking until barely thick and tasty.
  4. Add the cherry tomatoes, if using, turn off the heat and stir.
  5. Serve in soup bowls with croutons, diced Feta cheese, and cilantro leaves.
  6. **To make croutons in the oven: cut slices of bread in dices, and toast in a hot oven until crispy. Keep this in tightly sealed tins.
Recipe by PERU DELIGHTS at https://perudelights.com/chunky-tomato-soup-inspired-by-the-andes-and-our-travels/