1) Place lentils, water, and salt in a kettle. Bring to a boil, lower heat to the slowest possible simmer, and cook quietly, partially covered, for 20 to 30 minutes.
2) Add vegetables (except tomatoes), herbs, and black pepper. Partially cover, and let simmer peacefully another 20 to 30 minutes, stirring occasionally.
3) Heat a medium saucepanful of water to boiling. Drop in the tomatoes for 10 seconds, then take them out, peel off the skins, and squeeze out the seeds. Chop the remaining pulp and add to the soup. Let the soup cook for at least 5 minutes more.
4) Serve hot, with a drizzle of vinegar on top of each steaming bowlful.
Calories From Fat 9 Protein 27 Carbohydrates 60 Calories 346
Dietary Fiber 30 Calcium 66 Iron 8 Sodium 662 Vitamin A 38
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
You'll love these smart, savvy, savory recipes from the Grocery Shopping Network. Collect your faves by creating a cookbook.
ADVERTISEMENT
