Palate Pleaser's Lentil Soup |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
From Palate Pleasers II Cookbook. Ingredients:
5 cups chicken broth (i like to use stock) |
4 cups water |
3 cups dried lentils |
2 cups tomatoes, chopped |
1 cup onion, chopped |
1 cup celery, chopped |
1 cup carrot, scraped and chopped |
3 tablespoons garlic, chopped |
1 tablespoon olive oil |
1 (6 ounce) can tomato paste |
2 tablespoons red wine vinegar |
1 1/2 tablespoons brown sugar |
1/4 teaspoon dried whole oregano |
1/4 teaspoon ground sage |
1/4 teaspoon pepper |
1/8 teaspoon ground red pepper |
Directions:
1. Combine broth, water, lentils and tomato in a large Dutch Oven; stir well. Bring to a boil, reduce heat, and simmer uncovered for 30 minutes.
2. Saute onion, celery, carrot, and garlic in oil in a large skillet until the vegetables are tender. Add the sauteed vegetables to the lentil mixture. Stir well.
3. Add tomato paste and remaining ingredients, stirring well. Bring to a boil.
4. Cover, reduce heat, and simmer for 30 minutes or until the lentils are tender. Ladle soup into individual soup bowls.
|
|