Tomato, Basil, and Lentil Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I created this soup many years ago after eating something like it at an ex-pat cafe in Prague. It's a really easy to make soup and can vary to your taste. Ingredients:
1 large white onion, diced |
3 -4 large garlic cloves, minced |
2 tablespoons dried basil |
2 teaspoons dried oregano |
2 cups dried lentils, washed |
1 (15 ounce) can diced tomatoes |
water or chicken stock |
1 -2 teaspoon brown sugar |
1 tablespoon red wine vinegar |
1 carrot, diced (optional) |
salt and pepper, to taste |
1 cup sour cream |
Directions:
1. In a large soup pot, saute the onions on medium-low until soft.
2. Add the minced garlic and saute until fragrant, being careful not to brown it.
3. Add the dried lentils, basil and oregano and saute a little longer, until fragrant.
4. Stir in the can of diced tomatoes and add water or chicken stock to cover the beans about 1 or so inches, depending on how thick you want the soup.
5. Add brown sugar, red wine vinegar and carrot, if using.
6. Boil the soup until the lentils have softened to a satisfactory texture. Add water/stock if necessary.
7. Remove approximately 2 cups of soup and, using a handblender or foodprocessor, purify the soup. Add the sour cream to this mixture, stir until smooth and and return to main pot.
8. Salt and pepper to taste.
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