Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!skynet.be!feed2.newsfeeds.com!newsfeeds.com!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: Kate L Pugh Newsgroups: rec.food.recipes Subject: Tomato & Lentil Soup Followup-To: rec.food.cooking Date: 3 May 2000 02:28:12 GMT Organization: hummous.hack Lines: 40 Approved: phill@rt66.com Message-ID: <460a.390c5149.16f7b@hummous.hack> Reply-To: Kate L Pugh NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:41642 "Michele Colombo" wrote: > Request lentil soup non-package recipe please. Tomato & Lentil Soup It's lovely and smooth, and freezes well. You can use different herbs in this if you prefer, such as perhaps basil and oregano. Serves 3-4 1 medium onion, chopped 2 tsp stock powder 2 cloves garlic, chopped 75g (3 oz) split red lentils 1 medium carrot (75g, 3 oz), peeled and grated 1 400g (15 oz) can chopped tomatoes 2 bay leaves salt and black pepper pinch each of dried thyme and dill, or other herbs Saute the onion in stock made with the stock powder until browned, then add the garlic and cook for a minute. Add the red lentils with 750 ml (30 fl oz, 3 3/4 cups) water and bring to the boil. Simmer briskly for 15-20 minutes, adding more hot water as needed, until the lentils have begun to break up. Add the carrots, tomatoes and bay leaf. Season with salt and black pepper, cover and simmer for at least 30 minutes. Remove bayleaf and puree (if you don't like tomato seeds, now would be the time to sieve the soup to remove them). Add the herbs, adjust the seasoning, reheat if necessary and serve. -- An original recipe from . Vegan recipes, articles and more -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.