The Sensitive Kitchen

Saturday, October 11, 2008

Creamy Tomato Soup with a Difference

The "difference" in this creamy tomato soup? Pureed red lentils add flavor, depth, heartiness and a nutritional boost.

2 tsp olive oil
2 tsp butter
1 onion, chopped
1 carrot, chopped
15-ounce can organic diced tomatoes in juice
1/2 cup red lentils, washed
4 cups vegetable stock (I like this brand)
1 bay leaf
4 Tbsp creme fraiche, sour cream, or half-and-half
salt and pepper to taste

Heat the oil and butter together in a saucepan over medium-low heat. Saute onion until translucent. Add to stoneware slow cooker insert with carrot, tomato, lentils, stock and bay leaf (use broth to rinse browned bits from saucepan). Cook on HIGH 3-4 hours or until lentils are tender. Remove bay leaf. Puree soup in blender (use a tea towel to prevent splatters). Swirl in creme fraiche, season to taste, and serve.


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