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-> [Appetizers, Soups & Stews, Tomatoes, Vegetables] -> [Tomato lentil soup Recipe] |
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Tomato lentil soup
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| Artist: |
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| Categories: |
Appetizers, Soups & Stews, Tomatoes, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Sliced red onions | | 1
| tbsp | Garlic | | 1/2
| cup | Diced carrots | | 1/2
| cup | Diced celery | | 1
| | To | | 2
| tbsp | Olive oil | | 1/2
| cup | Red wine | | 2
| cup | Chopped tomatoes | | | (fresh or canned) | | 1
| cup | French or domestic | | | Lentils | | 1
| | Bay leaf | | 1
| quart | Vegetable stock (or | | | Canned chicken stock) | | | Salt and pepper | | 2
| tbsp | Chopped fresh mint |
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Procedures:
| 1 | Recipe by: greens Saute the onions, garlic, carrots and celery in olive oil until golden. | | 2 | Add the red wine and reduce by half. | | 3 | Add the tomatoes, lentils, bay leaf and stock. | | 4 | Simmer until lentils are a little overcooked, between 45 minutes and 1 hour. | | 5 | Salt and pepper to taste. | | 6 | If the soup is a bit acidic, add a pinch of sugar. | | 7 | Remove the bay leaf. | | 8 | Add mint shortly before serving, saving a small sprig for garnishing each bowl of soup. | | 9 | In the summer, you may grill slices of tomatoes over mesquite and garnish each bowl with a slice. | | 10 | This elegant touch enhances the harmony of the flavors. |
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