Sunday, March 1, 2009
Tomato Basil Lentil Soup
This is a delicious, filling amazing soup that is full of flavor and great for you too! My daughter and hubby each had a serving, and then I ate the remainder over the next several days. I actually can't wait to make more!
2 1/2 cups vegetable broth or water
1/2 c red lentils (if using brown, just cook longer til soft)
2-3 crushed and diced garlic cloves
3 shallots or 1/2 a large onion
1 can tomatoes
2 Tbsp. fresh or 1 1/2 tbs. dried basil
1 Tbsp. olive oil
Saute onion in olive oil over med. heat 5 min., then add in garlic. Cook til onions are softened, then add in remaining ingredients. Cook until lentils are done (20 for red, 35-40 for brown). Transfer to a blender and puree til smooth. Garnish with fresh chiffonade or dried sprinkles of basil and a dallop of cream cheese or sour cream if desired. Serve with toasted garlic bread. SOOOOOOO good! I enjoyed my soup with some olive oil roasted cauliflower and broccoli. The broccoli got a bit too done, but the cauliflower was delicious!