Tomato soup is extremely comforting. My mom has mentioned that she ate tomato soup in the hospital right before I entered the world. I like to think that’s why I’m so drawn to it when I see it on a menu. The problem? The soup is always made with cream.
I came across Heather Christo’s recipe right before walking into the grocery store. Only a couple ingredients, most of them I had at home, and a recipe I could double for the rest of the week! I’m too thrifty to pay extra for already cooked lentils (they take no time at all to make) and the one dairy free carton of tomato soup was more than I wanted to pay for a brand I’ve never tried so I improvised. I absolutely LOVE Progresso’s Hearty Tomato. I always have at least two cans at home and pick up more whenever it goes on sale or I have a coupon.
I was not disappointed. This simple recipe will soon be a new go-to soup for us. A little bit of a kick, but not spicy. I served the soup with a slice of warm ciabatta bread, however, I think it would go perfect in a sourdough bread bowl. Bring on the fall!
- 1 tbsp of Earth Butter
- 1 medium sweet onion, diced
- 4 cloves of garlic, minced
- 1 tsp of crushed red pepper
- Pinch of salt
- 4 cans of Progresso’s Hearty Tomato (or 2 – 32 oz cartons of tomato soup of your choice)
- 3 cups of cooked basmati rice
- 3 cups of cooked lentils
- 1 tbsp of curry powder
Serves 8 to 10
Prepare rice and lentils according to package, if not purchased already pre-made. (Give yourself about 30 minutes and chop the produce at this time.)
In a large pot, saute the Earth Butter, onion, garlic, crushed red pepper, and salt until soft. This will take about 5 to 7 minutes. Then add the tomato soup and bring to a simmer for about 5 minutes or so. Slowly add in the basmati rice and lentils. I wanted a hearty soup so I added all of the rice and lentils. If you want less, add less. Stir in the curry powder and simmer until ready to eat! Fast, simple, and enough to last all week!