1 1/2 tbsp olive oil
2 cup onions chopped
2 tsp garlic minced
7 cup chicken stock
1 lb ham hock
1 cup celery diced
1 cup carrots diced
2/3 cup lentils sorted, rinsed,drain
1 1/2 tsp basil dried
1 tsp oregano
1 tsp thyme
1 tsp black pepper
1/8 tsp red pepper flakes
1 cup plum tomatoes (28 oz)
1 1/2 cup cabbage shredded
1 cup italian tomato soup campbell
A Recipe for
Smokey Tomato & Lentil Soup
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
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This is a recipe for Smokey Tomato & Lentil Soup from the recipe cookbook of Recipes-to-go (Bean)
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Directions; In dutch oven add olive oil, onion and garlic, saute on
med low heat until transparent and lightly browned. Add stock, ham
hock, celery, carrots, and washed lentils, and all seasonings. Bring
to boil, reduce heat cook 45 minutes. Skim off fat from soup mixture.
Remove ham hock, sort to remove any visible fat, discard bone, fat,
and skin. Return ham from hock to soup. Add canned tomatoes, and
Italian tomato soup, simmer for additional 30 minutes. Serve.
Submitted by; Marina Cheesman source kitchen of marina
Serves: 6
Smokey Tomato & Lentil Soup Recipe brought to you by Recipes To-Go