Hi everyone! How’s it going? I’m back here with a new recipe and a life update – it sounds like my dad is going to be getting some part-time help in his office, which will free me up to start making recipes again! I’m so excited to get back on the recipe-making train bringing delicious vegetarian eats to you all :)
But first, let’s just address the elephant in the room… I’m sure many of you clicked on this recipe thinking, “What the heck is a tomato soup hummus?” Why, I’m so glad you asked! It’s actually a red lentil hummus that tastes EXACTLY like tomato basil soup. Like, actually exactly. And since it’s made with canned fire-roasted tomatoes, you don’t have to worry about buying tomatoes that aren’t in season.
This recipe was inspired by one of my favorite bloggers, Jessie of Faring Well. Her parsnip fries + harissa tomato soup recipe is one of the first recipes I saw once I began digging into the vegan blogosphere almost three years ago. When I saw her post back then, I knew I wanted to do something similar, but with my own spin on it. So yes, this recipe is years in the making! I don’t know where the idea for a tomato soup hummus came from, but let me tell you something – you will LOVE it. And yes, I know that’s an awfully big unequivocal statement to make, but if you love tomato soup you will flip over this hummus. Plus, it’s so easy – you just simmer the lentils with the tomatoes, water, and spices, then blend it all up. AND it’s packed with plant-based, lentil protein!! Win-win-win!
Parsnip Fries w/ Tomato Soup Hummus
Ingredients
Parsnip Fries
- 5-6 Medium Parsnips
- Drizzle Olive Oil
- 1/4 Tsp Salt
- Fresh Cracked Black Pepper
- 1 Clove Garlic finely minced
- 1 Tsp Dried Parsley
- 1-2 Tbs Nutritional Yeast
Tomato Soup Hummus
- 1/3 Cup Red Lentils
- 1 Cup Canned Fire-Roasted Tomatoes
- 1/2 Cup Water
- 1/4 Cup Extra Virgin Olive Oil
- 1 Tsp Dried Parsley
- 1 1/2 Tsp Dried Basil
- Pinch Chili Flakes optional
- Pinch of Salt
Instructions
Parsnip Fries
- Preheat the oven to 425 degrees F.
- Prep your parsnips – peel them, cut off the ends, and slice them into fries of roughly the same shape (see photos for reference).
- In a bowl or bag, drizzle the parsnips with just enough olive oil to evenly coat them (don’t overdo it). Add in the spices, minced garlic, and nutritional yeast, and toss to coat.
- On a baking sheet lined with parchment paper, bake fries in the oven for 30-35 minutes, turning halfway, and checking often at the end to ensure proper doneness.
Tomato Soup Hummus
- While the fries are baking, make the tomato soup hummus.
- In a pot on the stove, add in red lentils, water, olive oil, tomatoes, spices, and a small pinch of salt.
- Bring lentil mixture to a boil, then reduce heat and simmer for about 15 minutes, or until lentils are tender but not mushy.
- Once the mixture has cooled somewhat, add everything into a blender or food processor and blend on high until a hummus-like texture is formed. Taste, and adjust seasonings if necessary.
- When done, spoon tomato soup hummus into a bowl and garnish with a little fresh olive oil and black pepper. (And fresh parsley if you’re feeling fancy!)
Putting It All Together
- Serve fries and tomato soup hummus warm. Enjoy!
P.S.
If you make this recipe, be sure to tag me @wellandfull on Instagram so I can see!
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