Palate Pleaser's Lentil Soup
photo by Dienia B.
- Ready In:
- 1hr 20mins
- Ingredients:
- 16
- Yields:
-
3 1/2 quarts
ingredients
- 5 cups chicken broth (I like to use stock)
- 4 cups water
- 3 cups dried lentils
- 2 cups tomatoes, chopped
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup carrot, scraped and chopped
- 3 tablespoons garlic, chopped
- 1 tablespoon olive oil
- 1 (6 ounce) can tomato paste
- 2 tablespoons red wine vinegar
- 1 1⁄2 tablespoons brown sugar
- 1⁄4 teaspoon dried whole oregano
- 1⁄4 teaspoon ground sage
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon ground red pepper
directions
- Combine broth, water, lentils and tomato in a large Dutch Oven; stir well. Bring to a boil, reduce heat, and simmer uncovered for 30 minutes.
- Saute onion, celery, carrot, and garlic in oil in a large skillet until the vegetables are tender. Add the sauteed vegetables to the lentil mixture. Stir well.
- Add tomato paste and remaining ingredients, stirring well. Bring to a boil.
- Cover, reduce heat, and simmer for 30 minutes or until the lentils are tender. Ladle soup into individual soup bowls.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
We love this version of lentil soup. We enjoyed the richness of the tomato paste and the tart flavor from the vinegar. I halved this recipe and it makes plenty of soup. The only change I made was to add a "lonely" parsnip that I had leftover in the fridge. The carrots and onions didn't seem to mind. : )
see 4 more reviews
RECIPE SUBMITTED BY
breezermom
United States