Lentil and Tomato soup

1 c brown lentils

1 14oz can crushed tomatoes ( salt free)

2T tomato paste ( salt free)

6 cups water

1+tsp cumin

A pinch of salt

Bunch of greens, chopped- spinach, beet tops or chard.


Cook the lentils in the water and tomatoes for about 30 min or until lentils are soft.  Add the cumin.  If you toast the cumin in a little oil, it will have more flavor.  Add salt and check for flavor.  Drop greens in right before you serve it and cook until they are just tender.  If you get tomatoes that are in a tomato puree, you don’t need to add the paste.

Makes 6-7 cups.  Approx 100 Cal per cup.