Lentil Tomato Soup

A hearty and nutritious soup–high in protein–that does not take long to make and tastes as though it took all day. Chopped parsley Garlic Salt and pepper Thyme, dill weed, and tarragon - to taste Dry white wine (optional) Put the first 6 ingredients (lentils, water, onion, carrots, celery, and Baco-bits if you are using them) into a large pot and simmer gently for about 3 hours, replenishing the water as needed. If you have a taste for it, try adding a little dry white wine. Then, tasting to see what quantity is right for you, add very small amounts of the herbs and spices. Finally, stir in a cup of tomato paste and let it all heat through. Makes 6 servings. MY NOTES: I never used the Baco-bits or the white wine with this soup. The lentils do not need to soak. If you forget and soak them anyway, just cut the simmering time a little. Be sure to check the water level. This becomes a very nice rich, thick stew-like soup, and can burn quickly. The tomato paste adds a nice tang which benefits the lentils a lot. If I remember right (it has been six months or so since I’ve made this), I am not sure I used all the tomato paste they call for… I think I may have just opened a 6-oz. can and put that in (8 oz. is a cup, so I would be just shy a little). Don’t think it makes a lot of difference… just add the tomato paste to taste. This is a very pretty soup (lentils being pretty much just brownish, the carrots and onions and celery bits all some nice color to it, and the tomato paste makes it have a kind of reddish glow), and is nice served with a hearty slice of whole grain bread … especially on a cold winter night! Posted by Kyosho Connick. Courtesy of Fred Peters. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008