TOMATO
LENTIL SOUP
|
3
tablespoons |
butter (or Smart Balance) |
|
1 large |
red onion,
chopped |
|
3 stalks |
celery, chopped |
|
3 large cloves |
garlic, minced |
|
2 large cans |
plum tomatoes with juices,
pureed |
|
6 cups |
chicken stock (or vegetable
stock) |
|
1 |
chicken or vegetable bouillion cube |
|
½ cup dried |
French duPuy green lentils |
|
½ cup |
dry red wine |
|
¼ cup |
parsley, chopped |
|
¼ teaspoon |
Chinese Five Spice powder |
| |
salt & freshly ground pepper |
Melt butter
(or Smart Balance) in a large stock pot, Add onion, celery and garlic and sauté
until vegetables are softened. Add tomatoes with
juices, chicken stock, bouillion cube and lentils to the pot. Bring soup
to a boil for 1 minute; reduce heat to a simmer, and cook for 20 - 30 minutes -
cover pot partially with the lid
Stir in wine, parsley and
Chinese Five Spice - taste and season with salt and black pepper; cover pot and
simmer for an additional 20 minutes . If you like a smooth consistency,
purée solids in a blender or food processor. If you prefer a chunky
texture to the soup, serve as is.
Yield: about
eight 1-cup servings
