Lentil tomato soup

Yield: 6 servings

Measure Ingredient
⅔ cup Dried lentils, washed and picked over
4 cups Water
1 Onion, chopped
4 Carrots, chopped
2 Stalks celery, chopped
A few Baco-bits (optional)
1 cup Tomato paste

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 I've 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). Don't 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.

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