Ingredients
-
1
-
1
-
1
-
1
-
2
-
250
-
1 1/4
-
350
-
1
-
1/4
-
1/4
-
1
-
-
-
Directions
Tomato and Lentil Soup,I made this at work this morning (x 8 times this recipe!) so I’ve borrowed the book to copy it and a few more out I’m interested in.,This was a great healthy n filling soup. I replaced the tomato juice with tomato passata as that is what I had on hand. Otherwise made as directed with great results..thanks for sharing!,Wonderful soup! The taste is a little sweet from the carrots and I think kids would enjoy that. The salt, pepper, and parsley added before serving add just enough to satisfy my tastes but not so much that you can’t taste the yummy blend of vegetables. I left mine chunky and found it to be light, yet very satisfying. Easy to prepare using the food processor to slice and chop, and I found a can of V-8 (used the spicy version) was almost exactly the amount of tomato juice called for. I can see adding so many things to this to vary the flavor like Mexican or curry spices. Philocrates’ Bragg’s and horseradish sound delish! Thank you for a beautiful, healthy, and delicious recipe, Jan! It surely is a keeper.
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Steps
|
1
Done
|
Heat the Oil in a Large Saucepan Over Medium Heat. |
|
2
Done
|
Add the Leek, Carrot, Onion and Garlic, Cover and Cook For 4-5 Minutes or Stirring Frequently Until the Leek and Onion Are a Little Softened. |
|
3
Done
|
Rinse and Drain the Lentils, Picking Them Over For Any Foreign Matter. |
|
4
Done
|
Add the Lentils to the Pan and Stir in the Waster, Juice and Tomatoes, Add the Cumin, Coriander, Bayleaf and a Large Pinch of Salt. |
|
5
Done
|
Bring to the Boil and Reduce the Heat to a Simmer and Cook For About 45 Minutes, or Until the Vegetables Are Tender. |
|
6
Done
|
You Can Now Puree the Soup If You Prefer It Smoother or Leave It as It Is. |
|
7
Done
|
Season Well With Salt and Pepper Before Serving. |
|
8
Done
|
Garnish Each Serving With a Sprinkling of Fresh Parsley. |
