A Comfort Meal with Perks

 

It's a classic tomato soup-grilled cheese dinner, with a little extra. The lentils in the tomato soup add fiber, iron, protein and health promoting polyphenols and cook in less than 30 minutes. The recipe is easy to make and full of flavor. The sandwich is made with 100% whole wheat bread and filled with aged cheddar. Finishing the meal with a grapefruit half was plenty to end the days' intake and allow 12 or 14 hours time before the next day's morning meal.

 

Red Lentil Tomato Soup

(Serves 4)

Saute onion and garlic in olive oil until lightly brown.
1 teaspoon olive oil
1/4 cup onion, diced

2 cloves garlic, smashed and minced

Add spices and pepper.  Cook and stir 45 seconds.
1 tablespoon fresh ginger, grated
1 teaspoon coriander
1 teaspoon cumin
2 mini red peppers, diced

Pour in tomatoes and broth.  Add lentils.
1 16 ounce can petite tomatoes, diced, no-added salt
1 cup low sodium vegetable broth
1/4 cup red lentils
Turn heat to low.  Cover and stir occasionally, until lentils are tender, about 30 minutes.
Remove center piece on lid of electric mixer.  Carefully add mixture to the blender.  Cover lid with a clean cloth and blend until smooth.