Smokey Tomato & Lentil Soup
Yield
4 servingsPrep
15 minCook
75 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | tablespoons |
olive oil
|
|
| 2 | cups |
onions
chopped |
|
| 2 | teaspoons |
garlic
minced |
|
| 7 | cups |
chicken broth
|
|
| 1 | pound |
ham hock
|
|
| 1 | cup |
celery
diced |
|
| 1 | cup |
carrots
diced |
|
| ⅔ | cup |
lentils
sorted, rinsed, drained |
|
| 1 ½ | teaspoons |
basil
dried |
*
|
| 1 | teaspoon |
oregano
|
|
| 1 | teaspoon |
thyme
|
*
|
| 1 | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
red pepper flakes
|
|
| 1 | cup |
italian plum (roma) tomatoes
canned |
|
| 1 ½ | cups |
cabbage
shredded |
|
| 1 | cup |
tomato soup
italian |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
olive oil
|
|
| 473 | ml |
onions
chopped |
|
| 1E+1 | ml |
garlic
minced |
|
| 1.7 | l |
chicken broth
|
|
| 453.6 | g |
ham hock
|
|
| 237 | ml |
celery
diced |
|
| 237 | ml |
carrots
diced |
|
| 158 | ml |
lentils
sorted, rinsed, drained |
|
| 7.5 | ml |
basil
dried |
*
|
| 5 | ml |
oregano
|
|
| 5 | ml |
thyme
|
*
|
| 5 | ml |
black pepper
|
|
| 0.6 | ml |
red pepper flakes
|
|
| 237 | ml |
italian plum (roma) tomatoes
canned |
|
| 355 | ml |
cabbage
shredded |
|
| 237 | ml |
tomato soup
italian |
|
Directions
Directions; In dutch oven add olive oil, onion and garlic, sauté 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.
