Lentil Tomato Chicken Broth Soup
From: Paula, Quebec, Quebec, Canada
Comments: Serve along with croutons.
Servings: 4 to 6
IngredientsPreparation
  • 1 tablespoon [15 mL] olive oil
  • 2 thin slices salt pork, diced
  • 1 onion, diced
  • 1/2 celery stalk, diced
  • 1 clove garlic, crushed then chopped
  • 3 tomatoes, peeled, seeded then sliced
  • 1 1/2 cup [375 mL] dry lentils, rinsed then drained
  • 6 cups [1.5 L] hot chicken broth, more if needed
  • 2 sprigs fresh parsley
  • 1 bay leaf
  • 1/4 teaspoon [1 mL] thyme
  • 1 tablespoon [15 mL] freshly chopped basil
  • 1/2 teaspoon [2.5 mL] marjoram
  • Salt and pepper, to taste
  • Into a large casserole, heat olive oil over medium heat.
  • Add salt pork, onion dices, celery dices and chopped garlic.
  • Cook over low heat for4 minutes.
  • Add tomato slices, salt, pepper generously and cook for 4 minutes more.
  • Add drained lentils and pour in hot chicken broth.
  • Using a string, secure together fresh parsley sprigs, bay leaf, thyme, freshly chopped basil and marjoram into cotton cheese cloth; add to soup.
  • Bring to a boil then leave to simmer over low heat for 90 minutes, adding more hot chicken broth if needed to keep lentils completely covered at all times.
  • Serve.