Tomato Lentil Soup

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TOMATO LENTIL SOUP

 

1 T olive oil

1 C finely chopped onion

2 cloves garlic, minced

4 C vegetable stock

2/3 C dried brown lentils, rinsed

2 carrots, finely chopped

2 stalks celery, finely chopped

1 bay leaf

1 (6 oz.) can tomato paste

1/4 C finely chopped fresh flat leaf parsley

1 T minced fresh thyme, or 1 tsp. dried

1 T minced fresh tarragon, or 1 tsp. dried

1 T snipped fresh dill, or 1 tsp. dried

1 tsp. fresh sweet marjoram, or 1/4 tsp. dried

1/2 tsp freshly ground pepper, or to taste

1 (28 oz.) can tomatoes, coarsely chopped, with juice

salt to taste

sprigs of fresh flat leaf parsley or thyme for garnish

 

Heat the oil in a Dutch oven over medium heat. Add the onion and garlic; cook,

stirring

occasionally, until the onion is translucent. Stir in the stock, lentils,

carrots, celery and

bay leaf. Bring to a boil over high heat. Reduce the heat; cover and cook,

stirring often,

till the vegetables are tender, about 1 hour.

Stir together the tomato paste, parsley, thyme, dill, tarragon, marjoram, salt

and pepper

in a small bowl; set aside.

Remove the bay leaf from the soup. Stir in the tomatoes with juice. Add 1 cup

of the soup

liquid to the tomato paste mixture and stir until smooth; add to the soup and

stir gently until

heated through. Taste and adjust the seasoning.

 

* This soup will keep for up to 5 days in a covered container in the fridge.

When reheating,

stir in stock or water to thin as desired.