This is a very easy and quick soup you can pull together in 45 minutes. And it's extremely tasty.
1 minced shallot
1 T olive oil
1 T tomato paste
1 C lentils, rinsed and picked over
1 quart vegetable broth
1 15-oz can diced tomatoes
1-2 tsp dried oregano (I really like oregano with lentils, so I add a lot)
1 tsp sugar (optional, but it really helps tone down the harshness of canned tomatoes)
1/2 to 1 C water (needed only if the lentils are too dry and you want a thinner soup)
frozen vegetables
salt and pepper to taste
In a medium-to-large pot, heat the oil on medium-high heat. Add the minced shallot and cook until fragrant, not brown. Add the tomato paste and cook until smooth and mixed in well with the oil. Add the lentils and stir to coat them with the oil. Pour in the vegetable broth and tomatoes. Add the sugar, dried oregano, salt and pepper. Bring to a boil. Lower the heat, cover, and simmer for 30 minutes. Stir occasionally, checking to see whether you need to add more water. Add the frozen veggies (I used a mix of cauliflower and broccoli) and cook another 10-15 minutes until the veggies are heated through and the lentils are soft. Enjoy!
1 minced shallot
1 T olive oil
1 T tomato paste
1 C lentils, rinsed and picked over
1 quart vegetable broth
1 15-oz can diced tomatoes
1-2 tsp dried oregano (I really like oregano with lentils, so I add a lot)
1 tsp sugar (optional, but it really helps tone down the harshness of canned tomatoes)
1/2 to 1 C water (needed only if the lentils are too dry and you want a thinner soup)
frozen vegetables
salt and pepper to taste
In a medium-to-large pot, heat the oil on medium-high heat. Add the minced shallot and cook until fragrant, not brown. Add the tomato paste and cook until smooth and mixed in well with the oil. Add the lentils and stir to coat them with the oil. Pour in the vegetable broth and tomatoes. Add the sugar, dried oregano, salt and pepper. Bring to a boil. Lower the heat, cover, and simmer for 30 minutes. Stir occasionally, checking to see whether you need to add more water. Add the frozen veggies (I used a mix of cauliflower and broccoli) and cook another 10-15 minutes until the veggies are heated through and the lentils are soft. Enjoy!
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