"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Fall Lentil and Fresh Tomato Soup (GERMAN Cuisine) Recipe

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This recipe for Fall Lentil and Fresh Tomato Soup (GERMAN Cuisine), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Friday, April 17, 2009


2 tablespoons butter or olive oil
2 cups peeled, chopped onions
2 tablespoons peeled, chopped garlic
1 cup each, seeded, chopped red and green bell peppers
1 tablespoon chopped fresh thyme or 1 teaspoon dried
˝ cup red wine
Salt and freshly ground pepper to taste
About 2 cups homemade Chicken stock or low salt canned broth
2 cups diced fresh tomatoes
2 tablespoons chopped fresh rosemary or 1 teaspoon dried
1 tablespoon grated orange zest
1 tablespoon undiluted frozen orange juice concentrate
Orange zest and chopped fresh basil for garnish

In a large soup pot, heat the butter or oil and sauté the onions, garlic, and red and green pepper until soft. Add thyme, red wine, lentils, salt and pepper, and enough chicken stock to cover. Bring the soup to a boil, then reduce the heat and simmer about 30-45 minutes, or until the lentils are tender. Add the tomatoes, rosemary, orange zest, and concentrated orange juice. Season with salt and pepper to taste and serve garnished with more orange zest and chopped fresh basil.




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