Lentil-Tomato Soup Recipe

By dette

Double the recipe and share this hearty soup with neighbors and loved ones on cold winter nights. I serve it with cornbread for dunking.—Michelle Curtis, Baker City, Oregon

Ingredients

• 4-1/2 cups water
• 4 medium carrots, sliced
• 1 medium onion, chopped
• 2/3 cup dried lentils, rinsed
• 1 can (6 ounces) tomato paste
• 2 tablespoons minced fresh parsley
• 1 tablespoon brown sugar
• 1 tablespoon white vinegar
• 1 teaspoon garlic salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dill weed
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon pepper

Preparation

Step 1

In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend. Yield: 6 servings.
For Sausage Variation: Stir in 1/2 pound chopped fully-cooked turkey sausage; heat through. For Kale Variation: Stir in 3 cups chopped fresh kale; cook, uncovered, until kale is tender. For Spiced Variation: Add 3/4 teaspoon garam masala when adding other seasonings.