Tomato-Lentil Soup
1 tbsp. olive oil 1 c. finely chopped onion 2 cloves garlic, minced 4 c. vegetable stock or canned chicken stock 2/3 c. dried brown lentils, rinsed 2 carrots, finely chopped 2 celery stalks, finely chopped 1 bay leaf One 6-ounce can tomato paste ¼ c. finely chopped fresh flat-leaf parsley 1 tbsp. minced fresh thyme, or 1 tsp. dried 1 tbsp. snipped fresh dill, or 1 tsp. dried 1 tbsp. minced fresh tarragon, or 1 tsp. dried 1 tsp. fresh sweet marjoram, or ¼ tsp. dried ½ tsp. freshly ground pepper, or to taste One 28-ounce can tomatoes, coarsely chopped, with juice Salt to taste Sprigs of fresh flat-leaf parsley or thyme for garnish Method 1. Heat the oil in a Dutch oven over medium heat. 2. Add the onion and garlic; cook, stirring occasionally, until the onion is translucent, about 5 minutes. 3. Stir in the vegetable stock, lentils, carrots, celery, and bay leaf. 4. Bring to a boil over high heat. 5. Reduce the heat; cover and cook, stirring occasionally, until the lentils and vegetables are tender, about 1 hour. 6. Meanwhile, stir together the tomato paste, parsley, thyme, dill, tarragon, marjoram, and pepper in a small bowl; set aside. 7. Remove the bay leaf from the soup. 8. Stir in the tomatoes with juice. 9. Add 1 cup of the soup liquid to the tomato paste mixture and stir until smooth; add to the soup and stir gently until heated through. 10. Taste and adjust the seasoning. Advance Preparation 1. This soup will keep for up to 5 days in a covered container in the refrigerator. 2. When reheating, stir in vegetable stock or water to thin as desired. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
