| | Directions | | Sort and rinse lentils. Put lentils, water, and broth in a kettle and set aside. In skillet, saut onion and garlic in olive oil until tender, but not brown. Add to lentils in kettle. Add the pepper, brown sugar, basil, oregano, and parsley. Bring mixture to a boil, then simmer for about 45 minutes or until lentils are tender. Add tomato sauce, crushed tomatoes, and Worcestershire sauce. Stir, reheat, and simmer for another 15-30 minutes. If time permits, allow soup to cool, then reheat. Add salt to taste. Add 1/4 C. red wine - adds great flavor! |
|
|
| Ingredients | | - |  | 1 1/2 cups dried lentils |
| - | | 1 can beef or vegetable broth |
| - | | 5 cups water |
| - | | 1 cup chopped onion |
| - | | 3 cloves garlic, minced |
| - | | 1 tablespoon olive oil |
| - | | 1/4 teaspoon black pepper |
| - | | 1 tablespoon brown sugar |
| - | | 1 tablespoon Worcestershire Sauce |
| - | | 2 tablespoons Dried Basil |
| - | | 1 teaspoon dried oregano |
| - | | 1/8 cup fresh chopped parsley |
| - | | 1 can tomato sauce (16 ounce can) |
| - | | 1 crushed tomatoes (16 ounce ) |
| - | | salt |
| |
| |
