- 1 cup lentils, washed and picked over
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 carrot, diced or some winter squash diced, or both
- 1 stalk of celery, diced
- 1 sweet pepper, chopped
- Salt to taste
- 1 c. chopped tomatoes
- 6 cups stock
- Thyme and a bay leaf
- Freshly ground pepper to taste
- 1 to 2 tablespoons chopped flat-leaf parsley
Monday, October 24, 2016
Tomato Lentil Soup
This recipe is absolutely better the next day, and since it doesn't take much time to cook lentils, it can definitely be made in the evening for the following day. The other thing about it is that you can add or subtract lots of vegetables to this, and it is always good. This time of year I have some straggling vegetables in my refrigerator, not at their best, but still usable. This is a great way to use them all up and have a satisfying meal.
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