Healthy Lentil and Tofu Soup



  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 2/3 cup chopped sweet mini peppers
  • 2 teaspoons kosher salt
  • 1 pound lentils, picked and rinsed
  • 2/3 cup of cubed firm tofu
  • 1 peeled and chopped tomatoes
  • 2 quarts chicken or vegetable broth
  • 1/2 teaspoon ground ginger(optional)
  • 1 medium lemon
  • 1/3 chopped parsley


Place the olive oil into a large 6-quart Dutch oven and set over medium heat.

Once hot, add the onion, carrot, celery, mini peppers and salt and saute until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.

Add the diced tofu and bring it to a boil for 2 more min. Sprinkle some ginger and chopped parsley to give it nice flavor. Lemon juice is optional. I like my soups when it has a sour taste! Serve immediately.

-Bon appetit!

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