Pages

Friday, December 17, 2010

Soups for the Season, December 17th, 2010

Feeing well again, and back to the soup season...Here's a nice, simple, hearty one for a cold day. Leftover's freeze well too, great for quick, warm lunches.

Lentil Tomato Soup

Ingredients
2 1/2 cups uncooked lentils
1 14 oz can diced tomatoes
2 yellow onions, diced
1 green pepper, diced
2 cloves garlic, minced
1 cup chopped celery
3 cups vegetable broth
3 cups water
1/4 cup olive oil
1 teaspoon turmeric powder
1 teaspoon cayenne pepper (optional)
parsley, chopped (optional)
salt and pepper, to taste
Directions
In a large pot, heat the olive oil and add the garlic, onions, green pepper, and celery.
Cook for about 5 minutes, stirring occasionally, until garlic and onions begin to brown.
Add the vegetable broth, lentils, turmeric, and tomatoes.
Bring to a boil then turn down the heat to a simmer and cover.
Cook for about 40 minutes or until lentils are tender. Add some water or more vegetable broth if the soup is too thick.
Add salt and pepper to taste, cayenne pepper if you'd like a spicy soup, and sprinkle parsley over the top if desired.
Makes about 8 servings.


Found here