Creamy Tomato Lentil Soup

• Produce

  • 1 Bay leaf
  • 3 Garlic cloves
  • 1 Onion, medium
  • 1/4 cup Parsley, fresh
  • 1 cup Red lentils, dried
  • 1 15oz can Tomatoes, no-salt added

• Canned Goods

  • 2 cups Broth, vegetarian
  • 1 14oz can Coconut milk, lite

• Baking & Spices

  • 1 tsp Paprika, smoked
  • 1 tsp Red pepper flakes
  • 1 Pinch Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on onehungrybunny.com

Directions

• In a large pot heat olive oil on medium high. Add the onions and garlic; saute until onions are translucent, about 5 minutes.
• Stir in the spices and cook for 1 minute or until fragrant.
• Add the remaining ingredients and reduce to simmer for 15-20 minutes until lentils are tender.
• Remove from heat and take out the bay leaf.
• Using an immersion blender, pulse and puree the soup to your liking. If you dont have a handheld immersion blender, pour the soup in batches into a blender and pulse until pureed soup.
• Top with additional parsley and red pepper flakes (optional).