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Vegan Cook's Bible
by Pat Crocker
Use fresh tomatoes in season and substitute 1 cup of crushed canned tomatoes in winter. Best if served immediately. When stored, even in the refrigerator, this soup thickens, absorbing the liquid.
Serves 6


• 10 small (2 inch diameter) tomatoes
• 12 cloves garlic
• 4 tbsp olive oil, divided
• 1 tbsp chopped fresh rosemary
• 1 cup chopped onion
• 1 tsp ground cumin
• 1/2 tsp crushed fennel seeds
• 1/2 tsp sea salt
• Pinch ground ginger
• Pinch ground nutmeg
• 1 cup red or brown rice (see Tips, below)
• 3 cups vegetable stock or water; divided (approx.)
• 1 can (19 oz) lentils with liquid (see Tips, left)

Preheat oven to 375°F
10-inch pie plate or baking dish


1. In pie plate, combine tomatoes and garlic and toss with 2 tbsp of the oil and rosemary. Bake in preheated oven for 40 minutes or until garlic is soft. Let cool.

2. Meanwhile, in a large saucepan, heat remaining oil over medium heat. Add onion and cook, stirring occasionally, for 6 to 8 minutes or until soft. Add cumin, fennel, salt, ginger, nutmeg and rice. Cook, stirring constantly, for 1 minute. Add 2 cups of the vegetable stock. Increase heat to high and bring to a boil. Cover, reduce heat to low and simmer for 40 minutes or until rice is tender.

3. When tomatoes and garlic are cool enough to handle, transfer to a blender and add remaining vegetable stock. Blend until smooth. Add tomato puree and lentils with liquid to rice in saucepan. Bring to a simmer and cook for 1 to 2 minutes or until heated through. Add more vegetable stock or water if a thinner soup is desired.

• Designer rice (mahogany, black, red; short- and long-grain varieties) is becoming very popular and widely available. Look for red rice in gourmet food or natural food stores.
• You can use 2 cups cooked lentils plus 1/2 cup vegetable stock, instead of canned.


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