Ingredients
- 2 c. lentils
- 1 x 28 ounce can crushed tomato
- 2 lrg plum tomato, minced
- 1 sm onion, minced
- 2 clv garlic, minced
- 2 Tbsp. Dijon mustard
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp dry sage
- 1/2 tsp dry oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 x bay leaf
- 1/2 c. minced fresh parsley
- 6 c. low-sodium or possibly low-fat vegetable stock
- 1/4 c. grated parmesan cheese
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Lentil And Tomato Soup
Servings: 8
Directions
- In a large soup pot, combine the lentils, crushed tomatoes, plum tomato, onion, garlic, mustard, Worcestershire sauce, sage, oregano, salt, pepper, bay leaf, half of the parsley and the stock. Bring to a boil. Reduce heat and simmer for 25 min.
- Throw away the bay leaf.
- Using a hand blender, puree the soup till it is creamy. Serve immediately, garnished with the remaining parsley and the Parmesan cheese.
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