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TOMATO LENTIL SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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15 oz Tomato sauce
11 oz Tomato paste
4 c Chicken stock
1 c Cooked lentils or split peas
1/2 c Onions, finely chopped
6 sl Bacon -- finely chopped
1/4 c Celery -- chopped
1/2 ts Pepper, fresh ground
Salt to taste
1 t Basil
1/2 ts Thyme
1/2 ts Oregano
1/2 ts Nutmeg
1/2 ts Sage
1 c Whipping cream
1/3 c Cheddar cheese -- grated
3 tb Butter
Melt butter in a large saucepan or small stock pot.
Saute chopped onions, bacon and celery with pepper,
basil, thyme, oregano, nutmeg and sage. When
vegetables are softened and bacon cooked add tomato
sauce, tomato paste and chicken stock, stir well to
blend. Add lentils or split yellow peas. Lower heat
and simmer for 30 to 45 minutes, stirring often to
prevent sticking. Just before serving adjust spices
and add salt to taste. Gently fold in whipping cream
and cheddar cheese.
Tom Bullick said, "Serves six to eight. As the end of
the season approached and food supplies tightened at
the lodge, I modified a tomato-cheese recipe in the
Harrowsmith Cookbook (vol. I), to provide a real
rib-sticking soup. Served with basic bread, it's
perfect after a long, cold, wet day."
From Calgary Herald by Tom Bullick
5/3/89 Submitted By SAM WARING
On MON, 06
NOV 1995 105631 GMT
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