I've been making a tried-and-true lentil soup recipe for many years and I now for dietary reasons have to eliminate one ingredient, tomato paste (or any tomato at all). I've tried a few substitutions but have yet to get the depth of flavor I get from the tomato paste.
Here's how I make it. 10 cups water About 8 tsp. chicken base 1.5 cups lentils Aromatics: onion, garlic Spices/herbs: dried thyme, dried basic, bay leaf, ground pepper, salt Vegetables: carrots, celery, green cabbage, About 1/4 c tomato paste was added at the end. Parsley or other greens are usually thrown in at the end.
I've tried two substitutions, neither being adequate:
- soy sauce: added 1/4 cup
- mushrooms (1.5 lbs sliced crimini cooked down with resulting broth part of the 10 cups liquid)
What other substitutions for tomato paste would give good depth of flavor to this soup?