Step 1:
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- 2 tsp Vegetable Oil
- 1 Onion, large, chopped
- 2 Celery Stalks, chopped
- 3/4 cup Split Red Lentils
- 1 can Diced Tomatoes
- 1 quart Vegetable Broth
- 2 tsp Dried herbes de Provence
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Step 1:
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- Drain tomatoes and save the juice.
- Heat oil in a large sauce pan.
- Add onion and celery and cook for 5 minutes on medium heat, stirring occasionally.
- Stir in lentils and cook for mixture for two minutes.
- Stir in tomatoes, vegetable broth, herbs.
- Cover, bring to a boil, and simmer on medium heat until lentils are cooked tender (about 20 minutes), stirring occasionally.
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Step 2:
- Salt and pepper
- Chopped Parsley
- Lemon or lime juice/slice
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Step 2:
- Puree with food processor, blender, or wand until smooth. If necessary, allow soup to cool slightly for safe handling.
- (optionally) Add juice of tomatoes to taste, but don't overwhelm the flavor of the lentils and herbs.
- Add salt and pepper to taste.
- Add lemon or lime juice to taste or garnish with a slice.
- Serve piping hot with parsley garnish.
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