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Lentil and Tofu Soup

By

Geoffrey Zakarian

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This content is created or selected by the Healthgrades editorial team and is funded by an advertising sponsor. The content is subject to the Healthgrades medical review process for accuracy, balance and objectivity. The content is not edited or otherwise influenced by the advertisers appearing on this page except with the possible suggestion of the broad topic area. For more information, read the HealthGrades advertising policy.

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If your Crohn’s is aggravated by red meat but you’re tired of poultry and fish, this yummy soup is the perfect meat-free way to get some protein. It’s simple to prepare, jam-packed with flavor and nutrients, and really hits the spot on a cold, rainy day.

Yields: 10 servings

Ingredients:

  • ¼ cup extra virgin olive oil

  • ½ each Spanish onion, sliced

  • 2 cups carrots, sliced

  • 3 cloves garlic, sliced

  • 6 leaves sage, minced

  • 2 sprigs rosemary, minced

  • 8 ounces lentils, soaked overnight

  • 2 quarts vegetable stock

  • 1 cup silken tofu

  • 2 tablespoon red wine vinegar

Method of Preparation:

1. In a 4 quart sauce pan, heat the olive oil over medium flame. 

2. Add the onion, carrots, garlic, sage, and rosemary. Cook the aromatics over medium heat until softened, about 6 minutes. 

3. Add the lentils and continue to stir. Add the vegetable stock and bring to a simmer. Season with salt and pepper to taste. Cook the mixture until the lentils are very soft.

4. Puree the mixture with the vinegar and tofu, and re-season as needed. Serve hot.

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Medical Reviewers: William C. Lloyd III, MD, FACS; Rachel Baer, RD, LD Last Review Date: Mar 10, 2016

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