LENTIL TOMATO SOUP

 

  • Cooking Time: 30
  • Servings: 3/4 CUP
  • Preparation Time: 15MIN

Ingredients

  • 4 1/2 CUPS WATER
  • 4 MEDIUM CARROTS, SLICED
  • 1 MEDIUM ONION, CHOPPED
  • 2/3 CUP DRIED LENTILS, RINSED
  • 1 CAN 6OZ TOMATO PASTE
  • 2 TBSP. MINCED FRESH PARSLEY
  • 1 TBSP. BROWN SUGAR
  • 1 TBS[. WHITE VINERGAR (OPTIONAL)
  • 1 TSP GARLIC SALT
  • 1/2 TSP. DRIED THYME
  • 1/4 TSP. DILL WEED
  • 1/4 TSP. DRIED TARRAGON
  • 1/4 TSP. PEPPER
  • I PUT STEW MEAT IN BUT YOU CAN PUT YOUR MEAT OF CHOICE
  • 1 LARGE POTOATO CHOPPED (OPTIONAL)

Directions

  • IN A LARGE SAUCEPAN, COMBINE THE WATER, CARROTS, ONION, AND LENTILS; BRING TO BOWL. REDUCE HEAT; COVER AND SIMMER FOR 20 TO 25 MINUTES OR UNTIL VEGETABLES AND LENTILS ARE TENDER. STIR IN THE REMAINING INGREDIENTS; RETURN TO A BOIL. REDUCED HEAT; SIMMER, UNCOVERED, FOR 5 MINUTES TO ALLOW FLAVORS TO BLEND.

Notes

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