Lentil and Tofu Soup
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
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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