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Tomato Lentil Soup From: Alb Tross > I cooked some pretty decent lentils today. Any strong feelings about > adding canned tomatoes to lentils? I thought about it but couldn't > bring myself to do it. Just seemed wrong. I stopped at carrots, > celery and onion. A match made in heaven!! Tomato Lentil Soup Printer version of this recipe 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 |