Lentil Tomato Soup
Servings: 8
IngredientsPreparation
  • 1 tablespoon [15 g] butter
  • 1 celery stalk, chopped
  • 1/2 onion, chopped
  • 1 carrot, chopped
  • 1 clove garlic, minced
  • 6 cups [1.5 L] chicken broth
  • 1 [48-ounce / 1.4-mL] can tomatoes with liquid, pureed
  • 1 [19-ounce / 540-mL] can lentils, drained
  • Basil, to taste
  • Celery seeds, to taste
  • Chopped parsley, to taste
  • Salted herbs, to taste
  • Salt and pepper, to taste
  • Tiny drained boiled pasta noodles or rice, to taste
  • Melt butter.
  • Stir together chopped celery, onion and carrot along with minced garlic into hot butter over medium heat for 3 minutes.
  • Pour in chicken broth; mix in tomato puree, drained lentils, basil, celery seeds, chopped parsley, salted herbs, salt and pepper.
  • Bring to a boil.
  • Leave to simmer for 2 hours, stirring in drained boiled pasta noodles or rice fifteen [15] minutes before the end of cooking time.