| 1 | A hearty and nutritious soup--high in protein--that does not take long to make and tastes as though it took all day. |
| 2 | Chopped parsley garlic salt and pepper thyme, dill weed, and tarragon - to taste dry white wine (optional) put the first 6 ingredients (lentils, water, onion, carrots, celery, and baco-bits if you are using them) into a large pot and simmer gently for about 3 hours, replenishing the water as needed. |
| 3 | If you have a taste for it, try adding a little dry white wine. |
| 4 | Then, tasting to see what quantity is right for you, add very small amounts of the herbs and spices. |
| 5 | Finally, stir in a cup of tomato paste and let it all heat through. |
| 6 | Makes 6 servings. |
| 7 | My notes: i never used the baco-bits or the white wine with this soup. |
| 8 | The lentils do not need to soak. |
| 9 | If you forget and soak them anyway, just cut the simmering time a little. |
| 10 | Be sure to check the water level. |
| 11 | This becomes a very nice rich, thick stew-like soup, and can burn quickly. |
| 12 | The tomato paste adds a nice tang which benefits the lentils a lot. |
| 13 | If i remember right (it has been six months or so since i"ve made this), i am not sure i used all the tomato paste they call for... |
| 14 | I think i may have just opened a 6-oz. |
| 15 | Can and put that in (8 oz. is a cup, so i would be just shy a little). |
| 16 | Don"t think it makes a lot of difference... |
| 17 | Just add the tomato paste to taste. |
| 18 | ;-) this is a very pretty soup (lentils being pretty much just brownish, the carrots and onions and celery bits all some nice color to it, and the tomato paste makes it have a kind of reddish glow), and is nice served with a hearty slice of whole grain bread ... |
| 19 | Especially on a cold winter night! |
