Tonight we had another one of our favorites: Red lentil and tomato soup. The soup is unbelievably rich. I fix it without any added oils, yet the taste is not diminished.
- 2 celery ribs, chopped
- 1 large onion, chopped
- 3/4 cup split red lentils
- 1/2 28 oz. can chopped tomatoes (or 2 fresh tomatoes)
- 3 3/4 cups vegetable stock
- 2 tsps dried herbes de Provenence
- chopped parsley to garnish
Saute the onions and celery in a little water for 5 minutes. Add lentils and continue cooking for another minute. Stir in the tomatoes, stock and spices. When the lentils are soft, let cool and then puree. Return to pot, heat to serving temperature and serve with chopped fresh parsely as a garnish.
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