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Tomato and Lentil Soup (M, TNT)
Source: Jerusalem Post February, 13, 1998, Phyllis Glazer's "Gone But Mot Forgotten" column
Serves: 6

1 tbsp. olive oil
2 onions, chopped
2 cloves garlic, crushed
3/4 cup red lentils, washed and picked over
2 400g cans crushed tomatoes
8 cups water
1 tbsp. chicken soup powder (optional)
1/3 cup fresh coriander
2 tsp. turmeric
1 tsp. paprika
1 tsp. cracked black peppercorns

Heat oil in pan, add onions and garlic. Cook, stirring until onions are soft and stir in lentils, tomatoes and their liquid, water, chicken soup powder, coriander, turmeric, paprika and peppercorns.

Bring to a boil and simmer uncovered for about 1-1/2 hours or until lentils are soft.

Poster's Notes:
I know everyone is doing Pesach recipes. But I just used this recipe to use up my red lentils and it was great. So, if anyone else out there has red lentils, give this a try.

Posted by Adina Rosenstein

Nutritional Info Per Serving: N/A