Monday, January 12, 2015

Today's red lentil and tomato soup

Had to quickly come up with a soup to share with a friend's family who could use a hand right now. So I ended up making this soup, it was so yummy! I ate 2 bowls of it for lunch.

Red Lentil and Tomato Soup
makes approximately 16 servings

1 large onion
5 cloves garlic
1 large red pepper
olive oil
500g red lentils
1 large can tomato paste (580g, 28-30 Bx)
salt, pepper, hot pepper flakes

Dice the vegetables and saute in olive oil in your (large) soup pot . When beginning to carmelize, add rinsed lentils and lots of water. Bring to a boil and then simmer for about 15 minutes, until the lentils start to break apart. Add tomato paste, more water, and seasonings to taste. Bring back to a boil, then simmer for another 10 min.
Serve piping hot. It's perfect with a nice crusty bread!

1 comment:

  1. This post has been included in the Tevet-Shevat Kosher Cooking Carnival. I hope you'll read, comment and share the various posts and the blog carnival. You're invited to join the KCC community.


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