Tomato and Lentil Soup

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READY IN: 40mins
Recipe by dicentra

Cooking Light. March 2004

Ingredients Nutrition

Directions

  1. Heat oil in a large Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook 10 minutes or until the vegetables are tender, stirring frequently.
  2. Add water, dried lentils, 1 tablespoon dill, bay leaves, chile, and tomato sauce.
  3. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender.
  4. Stir in remaining 1 tablespoon dill, vinegar, salt, and black pepper; discard bay leaves and chile. Sprinkle with cheese.

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