Wow! This recipe should certainly have a lot of flavor. I wonder why the
tomatoes and tomato paste need to be added after the lentils are cooked.
Cheryl in Mexico
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From: "Anna" <[email protected]>
Sent: Thursday, December 30, 2010 7:30 AM
To: <[email protected]>
Subject: [CnD] Tomato-lentil soup
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.
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