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Tomato and Lentil Soup Recipe

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This recipe for Tomato and Lentil Soup, by , is from Anita's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alma Angotti
Added: Sunday, October 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
olive oil
1 1/2 cups finely chopped onion
1/2 cup finely chopped celery
2 minced garlic cloves (I use more)
5 1/2 cups water or chicken stock
1 package dried lentils
2 tbsp chopped fresh dill
2 bay leave
1 dried red chile pepper
15 oz. can fire roasted tomatoes
1 tbsp balsamic vinegar
3/4 tsp salt
1/4 teaspoon freshly group black pepper
feta cheese

Directions:
Directions:
Heat oil in a large Dutch oven over medium heat. Add onion, carrot, celery, and garlic. Cook 10 minutes or until vegetables are tender, stirring frequently, Add remaining ingredients EXCEPT for feta cheese. Bring to a boil, reduce heat and simmer 30 minutes or until lentils are tender. Sprinkle with cheese for serving

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
If you use water and not stock, this is perfect for lent.

 

 

 

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