Prep 20 mins
Cook 1 hr
From Palate Pleasers II Cookbook. Posted by John Kovac.
- 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
- 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.
Yummy soup on a chilly night! Used chipotle powder instead of red pepper. Halved the recipe and used red lentils. Delish! Thanks breezermom!
Very nice soup! This has a nice, thick texture and plenty of flavor from the seasonings. The combination of vegetables was very nice. Thanks for sharing!
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. : )