Tomato Soup with Red Lentils
- 28 oz can diced tomatoes with juice, plus
- 14.5 oz can diced tomatoes with juice
- 1 cup dry red lentils
- 4 cups vegetable broth
- 1 large yellow onion
- 2 carrots
- 5 cloves garlic
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp dried basil (or fresh if you have it)
- 1 tsp salt
- ½ tsp black pepper
- crushed red pepper to taste
- Rinse and strain one cup dry red lentils.
- Peel and chop carrots into thin pieces so they’ll cook quickly.
- Chop the onion and garlic and saute with carrots in olive oil for 10 minutes.
- Combine all ingredients in large pot, bring to a boil and then simmer for about 15 minutes until carrots are soft.
- Puree everything in the pot with a stick blender.
- This soup is great topped with some grilled bread, sliced into croutons.
Recipe by forkbelly.com at http://forkbelly.com/tomato-soup-with-red-lentils/
3.1.09