Tomato-Lentil Soup

By Hklbrries

Ingredients

• 2/3 cup dried lentils
• 4 cups Vegetable Stock (recipe in collection) or water
• 1 tbsp butter
• 2 cloves garlic, minced
• 1 medium-size onion, chopped
• 4 carrots, chopped
• 2 stalks celery, chopped
• 3 cups (28 ounce can) cooked tomatoes
• 1 bay leaf
• 3/4 cup (6 ounce can) tomato paste
• 1/4 cup chopped fresh parlsey
• 1 tsp dried thyme leaves
• 1 tsp dillweed
• 1 tsp dried tarragon
• 1 tsp dried marjoram
• Freshly ground pepper, to taste

Preparation

Step 1

Sort and rinse the lentils. In a Dutch oven or large saucepan, combine the lentils and stock or water.

In a large skillet, melt the butter over low heat. Saute the garlic and onion until onion is tender but not brown. Add to the lentils and stock. Stir in the carrots, celery, tomatoes and bay leaf. Simmer gently about 1 hour.

In a cup, combine the tomato paste, parsley, thyme, dillweed, tarragon, and marjoram. Remove the bay leaf from the soup; stir in the tomato paste mixture. Heat; add pepper to taste.

Serve piping hot.