Lentil Tomato Soup

Servings: 6
Ingredients:

2/3 c  Dried lentils, washed and
-picked over
4 c  Water
1    Onion, chopped
4    Carrots, chopped
2    Stalks celery, chopped
A few Baco-bits (optional)
1 c  Tomato paste

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.