Arizona Red Lentil Soup

Red Lentil Soup

Review:
If you didn't know already, lentils are a must have for vegans.  They're loaded with protein, iron, fiber and anti-oxidants. Oh, and they're cheap and easy to make. This was my first time cooking with red lentils.  They are much smaller than the green, which makes their texture a little smoother. I added some cheese on top of the soup to cut through some of the spices, so I recommend this or vegan sour cream to cool it down.

Source:
I adapted this from another recipe and I honestly didn't think I would save it.  It was very bland to begin with so I quickly added vegetable broth and various spices. Voila, I had a new soup! 

2 tbs olive oil
1/2 red onion, finely chopped
2 cloves garlic, minced
1 cup red lentils
2 tbs ground cumin
1 tbs dried oregano
1/2 tsp white pepper
1 (15 oz) can diced tomatoes with liquid
1 tbs agave nectar (optional)
1 tsp salt
1 cup vegetable broth

1. Saute onion and garlic in olive oil over medium heat until translucent. Add cumin, oregano, white pepper and red lentils and stir until coated. Add tomatoes and their juices, salt and agave nectar (if using). Add enough water to cover the lentils (2-3 cups). Bring to a boil, then reduce heat and simmer, partially covered, for about 30 minutes.

2. In the meantime, mix up 1 cup of vegetable bouillon.  This was my first time using it and it will now be a staple in my kitchen!  It's cheap, easy to make and doesn't go bad after opening it like liquid broth.  I used the Organic Gourmet brand.

3. Add 1 cup vegetable broth to the lentils and serve topped with vegan cheese or sour cream.