St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Tomato Lentil Soup

 1 teaspoon  olive oil
 chopped leek
  chopped onion
 garlic -- minced
 sliced celery -- finely chopped
 sliced carrot
1 cup  dried brown lentils -- rinsed
2 cups  low-sodium  stock
1 cup  red wine (or...sigh... water)
1/4 cup  salsa
 3 tablespoons  tomato paste
bay leaf
 dried parsley
 dried thyme
dill weed
dried sweet marjoram
dred tarragon
ground pepper
cooked Italian sausage (I like hot) sausage (optional) andouille is good too

Heat saucepan. Add oil and coat bottom of pan. Add the leek, onion and
garlic; cook, stirring occasionally for 2 minutes. Add celery and
carrots; cook, stirring occasionally for 2 to 3 minutes.

Add lentils, stock, water, picante sauce, tomato sauce, bay, parsley,
thyme, dill, marjoram, tarragon, pepper, salt and juice. Stir to
combine. Bring to a boil. Cover. Reduce heat and simmer on lowest
slow-burner's setting for 1 hour. Keep warm (use a diffuser) for 2 to
3 hours. Optional: add the cooked sausage 30 to 60 minutes before
serving.

Remove the bay leaf from the soup. Adjust seasoning. Serve hot.

Or you can toss everything into a crockpot and cook on low for several
hours.  I always end up with stew rather than soup, so if you like you
could use less stuff or increase the liquid.

Another variation is to elminate the salsa and the sausage and
substitute dry dry dry sherry for the red wine.

Potatoes are good in either version.
-- 
Date: Fri, 21 Jul 2006
From: "Sr. Gloriamarie Amalfitano"
To: Anglican@stsams.org 
Subject: [Anglican] Lentils and Tomatoes