Tuesday, October 25, 2011

Lentil Tomato Soup

4 1/2 cups of water
4 medium carrots, sliced
1 medium onion, chopped
1 cup lentils, rinsed
1 can (6 oz.) tomato paste
2 Tbsp. minced fresh parsley (or 2 tsp. dried)
1 Tbsp. brown sugar
1 Tbsp. white vinegar
1 tsp. garlic salt)
1/2 tsp. dried thyme
1/4 tsp. dill weed
1/4 tsp. dried tarragon (or 1 tsp. minced fresh )
1/4 tsp. pepper

  • In a large pot, combine the water, carrots, onion, and lentils; bring to a boil.
  • Reduce heat; cover and simmer 20-25 minutes, or until veggies and lentils are tender.
  • Stir in the remaining ingredients; return to a boil.
  • Reduce heat; simmer uncovered for 5 to 10 minutes to allow flavors to blend.
This is a quick fix for a cool fall, or cold winter, night. Add some biscuits or bread, and you have a good meal.

(I adapted this recipe from the November 2011 Taste of Home magazine.)