Tomato Lentil Soup

* Butter, salted, 2 tbsp (optional)
* Bay Leaf, 2 tbsp, crumbled
* Pepper, black, 0.25 tsp (to taste)
* Salt, 1 tsp
* Carrots, raw, 0.50 cup, chopped
* Celery, raw, 0.50 cup, diced
* Garlic, 2 cloves
* Onions, raw, 1.50 cup, chopped
* Hot Chili Peppers, 1 pepper
*(dried chili pepper flakes (alternative to whole pepper)(to taste))
* Tomato Paste, 0.50 cup
* Water, tap, 8 cup (8 fl oz)
* Lentils, 1.50 cup
* Diced Tomatoes w/ Basil, Garlic, and Oregano, 1 can
* Balsamic Vinegar, 1 tbsp
* Olive Oil, Extra Virgin, 2 tbs


The butter listed above is optional and not part of the original recipe.

I found it at this site
http://canelaycomino.blogspot.com/2008/02/ncr-tomato-lentil-soup.html
(Spark I know you prefer that we not post any recipe's that are not 'out there', in this day and age I'm not sure that's possible.)

I used tomato paste instead of sauce, added the butter, used dried chili pepper flakes instead of the whole chili pepper, and added the diced tomato (one can). I easily get 9 to 10 one cup servings from this recipe.

Next batch I plan on adding some zucchini, maybe some red potatoes chopped, and a bunch of fresh tomatoes from the garden.

I haven't timed the actual prep or cook time since last time I made it I was trying to keep busy as not to fall apart at the seams. I had just lost my Grandpa that afternoon . The cooking instructions I cut and pasted from the site where I found this recipe which is
http://canelaycomino.blogspot.com/2008/02/ncr-tomato-lentil-soup.html
She has a lovely picture of the soup posted.

1. Heat oil in a large Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook 10 minutes or until the vegetables are tender, stirring frequently. Add water, dried lentils, bay leaves, and chile. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender.

2. Stir in tomato sauce, vinegar, salt, and black pepper; discard bay leaves and chile.

Number of Servings: 9

Recipe submitted by SparkPeople user MGARREN.