Tomato lentil soup Recipe

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Tomato lentil soup

Artist:	_	Yield:	4
Categories:	Appetizers, Soups & Stews, Tomatoes, Vegetables	Rating:	0
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Ingredients:

2	cup	Sliced red onions
1	tbsp	Garlic
1/2	cup	Diced carrots
1/2	cup	Diced celery
1		To
2	tbsp	Olive oil
1/2	cup	Red wine
2	cup	Chopped tomatoes
		(fresh or canned)
1	cup	French or domestic
		Lentils
1		Bay leaf
1	quart	Vegetable stock (or
		Canned chicken stock)
		Salt and pepper
2	tbsp	Chopped fresh mint

Procedures:

1	Recipe by: greens Saute the onions, garlic, carrots and celery in olive oil until golden.
2	Add the red wine and reduce by half.
3	Add the tomatoes, lentils, bay leaf and stock.
4	Simmer until lentils are a little overcooked, between 45 minutes and 1 hour.
5	Salt and pepper to taste.
6	If the soup is a bit acidic, add a pinch of sugar.
7	Remove the bay leaf.
8	Add mint shortly before serving, saving a small sprig for garnishing each bowl of soup.
9	In the summer, you may grill slices of tomatoes over mesquite and garnish each bowl with a slice.
10	This elegant touch enhances the harmony of the flavors.