I made 2 soups I've cooked many times, chicken corn noodle soup (which was simple to make with the chicken stock I've made and frozen in the past) and Zuppa Toscana that I previously shared here . I also tried a new soup recipe as well. I just got my favorite magazine last week in the mail, Taste of Home, (I'm a field editor of this as well!). When I saw a Lentil Tomato soup listed, I knew I had to try that. They gave the basic recipe then at the end there was some suggested added ingredients you could also toss in (sausage, kale & garam masala).
Lemme tell ya, the kids & I loved this soup! It was simple & inexpensive to make & tasted really good. I added the sausage & kale and while I didn't have garam masala, I had a few of the seasonings that make this up so I added what I had on hand. I made a double batch so I'd have plenty to freeze.
Since several of you on facebook were asking for the recipe, I just figured I'd share it here to make it easy to reference. :) And of course, a recipe isn't final without a picture.....
Lentil-Tomato Sausage Soup in back
Lentil-Tomato Sausage Soup
4 1/2c water
4 med carrots, sliced
1 med onion, chopped
2/3c dried lentils, rinsed
1 can (6oz) tomato paste
2 Tbsp minced fresh parsley
1 Tbsp brown sugar
1 Tbsp white vinegar
1 tsp garlic salt
1/2 tsp dried thyme
1/4 tsp dill weed
1/4 tsp dried tarragon (I didn't have this)
1/4 tsp pepper
In a large saucepan, combine the water, carrots, onion and lentils, bring to a boil. Reduce heat, cover and simmer for 20-25 min or until lentils & vegetables are tender. Stir in the remaining ingredients, return to a boil. Reduce heat, simmer uncovered for 5 min to allow flavors to blend.
*If you want, you can add any combo of the following: a 1/2lb-1 lb of cooked sausage, 3c of fresh kale the last 5 minute of cooking or 3/4tsp garam masala.
The true measure of a man is how he treats someone who can do him absolutely no good.
~ Ann Landers
~ Ann Landers