Tomato lentil soup

Yield: 6 Servings

Measure Ingredient
15 ounces Tomato sauce
11 ounces Tomato paste
4 cups Chicken stock
1 cup Cooked lentils or split peas
½ cup Onions, finely chopped
6 slices Bacon; finely chopped
¼ cup Celery; chopped
½ teaspoon Pepper, fresh ground
Salt to taste
1 teaspoon Basil
½ teaspoon Thyme
½ teaspoon Oregano
½ teaspoon Nutmeg
½ teaspoon Sage
1 cup Whipping cream
⅓ cup Cheddar cheese; grated
3 tablespoons Butter
From Calgary Herald by Tom Bullick 5/3/89 Submitted

Melt butter in a large saucepan or small stock pot. Saute chopped onions, bacon and celery with pepper, basil, thyme, oregano, nutmeg and sage. When vegetables are softened and bacon cooked add tomato sauce, tomato paste and chicken stock, stir well to blend. Add lentils or split yellow peas. Lower heat and simmer for 30 to 45 minutes, stirring often to prevent sticking. Just before serving adjust spices and add salt to taste. Gently fold in whipping cream and cheddar cheese.

Tom Bullick said, "Serves six to eight. As the end of the season approached and food supplies tightened at the lodge, I modified a tomato-cheese recipe in the Harrowsmith Cookbook (vol. I), to provide a real rib-sticking soup. Served with basic bread, it's perfect after a long, cold, wet day."

By SAM WARING <SAM.WARING@...> On MON, 06 NOV 1995 105631 GMT

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