Soup.....Chili.....Stew

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Red Lentil Tomato Soup

Red lentils break down when they’re cooked, this is normal for red lentils. Healthy, low fat, filling......we could eat this 3 or 4 times a week!! Delish!!  Great also as a storage recipe. We keep baggies of measured dry ingredients handy, making it a quick and easy meal. I like having fresh basil growing in my kitchen (as well as having dried crushed basil on hand).

Bring to a boil, turn heat to low/simmer, cover, (cook about 30 minutes):
1/2 c. red lentils
2 and 1/2 c. water
2 to 3 T. dried chopped onions
1 to 2 tsp. dried garlic bits

After 30 minutes, when the red lentils are tender, add:
2 T. extra virgin olive oil
1 can (14.5 oz) crushed tomatoes
(or 1 pint home bottled tomatoes, chopped/pureed)
1 to 2 tsp. dried crushed basil
sea salt or salt to taste
pepper to taste

Bring to gentle boil, lower heat to simmer, cover, cook 15 minutes. Ready to serve, enjoy. Makes 2 to 4 servings, depends upon appetites.

 

Optional: can stir in 1 T. apple cider vinegar after taking off heat, and/or a dollop of olive oil.