Lentil Soup with Onion, Garlic and Tomato

Dried lentils, water, celery, carrot, onion, garlic, vegetable oil, tomatoes, bay leaf, salt, black pepper, and fresh parsley simmered in water. Cooked pasta stirred into soup before serving.

Ingredients -

1/2 pound Dried Lentils
1-1/2 quarts Water
2 or 3 Celery Stalks and Leaves, chopped fine
2 Carrots, chopped
1 White or Yellow Onion, chopped
1 Garlic Clove, chopped
1 tablespoon Vegetable Oil
3 Fresh Ripe Plum Tomatoes, chopped
1 Bay Leaf
Salt and Pepper, to taste
dash of chopped Fresh Parsley
1 pound Shell or Elbow Pasta, cooked and drained

Preparation:

1. Add dried lentils, water, chopped celery, chopped carrot, chopped onion, chopped garlic, vegetable oil, chopped tomatoes, bay leaf, salt, fresh ground black pepper, and chopped fresh parsley to stockpot.

2. Let simmer for 30 minutes or longer, if desired.

3. Add additional water if necessary.

4. Stir in cooked pasta. Simmer 5 additional minutes.

5. Serve hot.

Lentil Soup Tip

Dried Lentil Varieties

Lentils come in a number of colors and varieties. You can substitute one variety or color of lentil for another in most recipes. It would be wise to do some experimenting. Also note that cooking times can vary between varieties by as much as 15 to 20 minutes.

Lentil Soup Tip

Garlic

Most of the garlic found in the United States is the white variety that comes out of Central California. The peak season for this variety is late summer, so the freshest heads are available then and into early fall.

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