Lentil Tomato Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2/3 cup: Dried lentils, washed and
4: Carrots, chopped
-picked over,
2 Stalks: celery, chopped
4 cup: Water,
A few Baco-bits, optional
1: Onion, chopped
1 cup: Tomato paste,
Directions:
A hearty and nutritious soup--high in protein--that does not take
long to make and tastes as though it took all day.
Chopped parsley Garlic Salt and pepper Thyme, dill weed, and tarragon
~ to taste Dry white wine (optional)
Put the first 6 ingredients (lentils, water, onion, carrots, celery,
and Baco-bits if you are using them) into a large pot and simmer
gently for about 3 hours, replenishing the water as needed. If you
have a taste for it, try adding a little dry white wine. Then,
tasting to see what quantity is right for you, add very small amounts
of the herbs and spices. Finally, stir in a cup of tomato paste and
let it all heat through.
Makes 6 servings.
MY NOTES: I never used the Baco-bits or the white wine with this
soup. The lentils do not need to soak. If you forget and soak them
anyway, just cut the simmering time a little. Be sure to check the
water level. This becomes a very nice rich, thick stew-like soup, and
can burn quickly. The tomato paste adds a nice tang which benefits
the lentils a lot. If I remember right (it has been six months or so
since Ive made this), I am not sure I used all the tomato paste they
call for... I think I may have just opened a 6-oz. can and put that
in (8 oz. is a cup, so I would be just shy a little). Dont think it
makes a lot of difference... just add the tomato paste to taste. ;-)
This is a very pretty soup (lentils being pretty much just brownish,
the carrots and onions and celery bits all some nice color to it, and
the tomato paste makes it have a kind of reddish glow), and is nice
served with a hearty slice of whole grain bread ... especially on a
cold winter night!
Posted by Kyosho Connick. Courtesy of Fred Peters.
Source from luhu.jp
long to make and tastes as though it took all day.
Chopped parsley Garlic Salt and pepper Thyme, dill weed, and tarragon
~ to taste Dry white wine (optional)
Put the first 6 ingredients (lentils, water, onion, carrots, celery,
and Baco-bits if you are using them) into a large pot and simmer
gently for about 3 hours, replenishing the water as needed. If you
have a taste for it, try adding a little dry white wine. Then,
tasting to see what quantity is right for you, add very small amounts
of the herbs and spices. Finally, stir in a cup of tomato paste and
let it all heat through.
Makes 6 servings.
MY NOTES: I never used the Baco-bits or the white wine with this
soup. The lentils do not need to soak. If you forget and soak them
anyway, just cut the simmering time a little. Be sure to check the
water level. This becomes a very nice rich, thick stew-like soup, and
can burn quickly. The tomato paste adds a nice tang which benefits
the lentils a lot. If I remember right (it has been six months or so
since Ive made this), I am not sure I used all the tomato paste they
call for... I think I may have just opened a 6-oz. can and put that
in (8 oz. is a cup, so I would be just shy a little). Dont think it
makes a lot of difference... just add the tomato paste to taste. ;-)
This is a very pretty soup (lentils being pretty much just brownish,
the carrots and onions and celery bits all some nice color to it, and
the tomato paste makes it have a kind of reddish glow), and is nice
served with a hearty slice of whole grain bread ... especially on a
cold winter night!
Posted by Kyosho Connick. Courtesy of Fred Peters.
Source from luhu.jp