Today’s recipe comes from a friend. She teaches high school Family and Consumer Science and found the recipe in her school mailbox one day. Being a woman of adventure, she made the soup at home, where it received two thumbs up from her husband and daughter.
Since I’m always on the hunt for new vegetarian recipes to prepare when the fam comes home, she passed it along to me. I made it one night when Mom was visiting. It wasn’t her favorite. No surprise since she likes meat with every meal. But Hiram did like it, which was surprising, since he usually pitches his tent in Mom’s culinary camp. My take? I can take it or leave it, kind of like meatloaf.
Here’s the recipe for you to try. Anne, who cooks quite a bit with lentils, suggests boiling the lentils a little longer than the original recipe suggests. Her suggestion is incorporated in the recipe below. Also, if you have left overs, you may need to add water when reheating this on the stove or in the microwave. The lentils tend to soak up water.
Lentil-Tomato Soup
4 1/2 cups water
4 medium carrots, sliced
1 medium onion, chopped
2/3 cup dried lentils, rinsed
1 can (6 oz) tomato paste
2 tablespoons minced, fresh parsley
1 tablespoon brown sugar
1 tablespoon white vinegar
1 clove garlic, crushed
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried dill weed
1/4 teaspoon dried tarragon
1/4 teaspoon pepper
In a large saucepan, combine the water, onion, and lentils. Bring to a boil. Reduce heat, cover and simmer for 40-45 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat and simmer, uncovered, for five minutes to allow flavors to blend. Serves 6.
