Mediterranean Lentil Soup

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Mediterranean Lentil Soup."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/mediterranean-lentil-soup-recipe.htm>  19 July 2008.

Mediterranean Lentil Soup Photo
Mediterranean Lentil Soup
Yield: Makes 4 to 6 servings
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Ingredients:
2
tablespoons olive oil

1
large onion, diced

1
stalk celery, chopped

2
large cloves garlic, minced

1
can (about 28 ounces) plum tomatoes, drained and chopped

1-1/2
cups dried lentils, soaked in cold water 1 hour, drained and rinsed*

1
tablespoon tomato paste

1-1/2
teaspoons dried thyme

6
cups beef broth

2
bay leaves

3/4
cup packed fresh basil

1/3
cup olive oil

2
tablespoons chopped fresh parsley

2
tablespoons red wine vinegar

Salt and black pepper



Preparation:
1.
Heat 2 tablespoons oil in large saucepan over medium heat. Add onion, celery and garlic; cook and stir 5 minutes. Stir in tomatoes, lentils, tomato paste and thyme. Combine lentil mixture, broth and bay leaves in slow cooker; mix well.

2.
Cover; cook on LOW 8 hours or on HIGH 4 hours or until lentils are soft.

3.
Meanwhile, prepare vinaigrette. Combine basil, 1/3 cup oil, parsley and vinegar in blender or food processor. Blend until smooth. Stir vinaigrette into soup just before serving. Season to taste with salt and pepper.


Variation: Alternatively, place all soup ingredients except vinaigrette in slow cooker without precooking; mix well. Cover; cook on LOW 8-1/2 hours or on HIGH 4-1/2 hours.



This recipe appears in: European