Saturday, May 21, 2011
Tomato-Lentil Soup
Treat your family with this soup that’s made using lentils and veggies - a delicious dinner.
Prep Time:10 min |
Start to Finish:50 min |
makes:4 servings |
| 1 | tablespoon olive or canola oil |
| 1 | large onion, finely chopped (1 cup) |
| 1 | medium stalk celery, cut into 1/2-inch pieces (1/2 cup) |
| 2 | cloves garlic, finely chopped |
| 2 | medium carrots, cut into 1/2-inch pieces (1 cup) |
| 1 | cup dried lentils (8 ounces), sorted and rinsed |
| 4 | cups water |
| 1 | teaspoon dried thyme leaves |
| 1/4 | teaspoon pepper |
| 1 | dried bay leaf |
| 1 | can (28 ounces) diced tomatoes, undrained |
| 1. | Heat oil in 3-quart saucepan over medium-high heat. Cook onion, celery and garlic in oil about 5 minutes, stirring occasionally, until softened. |
| 2. | Stir in remaining ingredients except tomatoes. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until lentils and vegetables are tender. |
| 3. | Stir in tomatoes. Simmer uncovered about 15 minutes or until heated through. Remove bay leaf. |
Tomato-Lentil Soup
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