Today was Harvest festival at Bella’s school so we were there all day, James with the kids and me as a vendor. Since I know we would be out all day I made a lentils soup that would be good for all of us and which I could put in a thermos so we could eat it at the festival.
1 can diced tomatoes
1/2 cup red lentils, rinsed 3-4 times
1 cup water
2 tbs pindjur ( A roasted vegetable spread I found in the ethnic food aisle at Trader Joe’s)
1 tbs plain cream cheese ( I used tofutti)
2 tsp Herbs provencal
2 tsp agave nectar
1 cup kale, stems removed and chopped
2 tbs bouillon powder
Salt and black pepper to taste
Bring tomatoes, lentils and water to a boil in a large sauce pan. Reduce to a simmer for 10 minutes. Add pindjur, cream cheese, herbs provencal, agave nectar, kale and bouillon powder and simmer for another 3 minutes. Add salt and pepper.