Sunday, October 23, 2011

Carrot Lentil Tomato Soup

Take some garden tomatoes (we have a huge pile, ripening in the basement, because we didn't harvest them until last weekend - had to cover them with sheets a few times when the temp dipped to zero), chop them up.  Add to some sauteed onion, garlic, and little carrots (mini bits from our garden) and chicken broth.  I then added a piece of chicken that was hanging around in the freezer with a handful of lentils.  Spices used:  chili flakes, salt, pepper, basil (pesto), and a big handful of chopped, fresh cilantro.

Cook everything until soft -- add some 1/2 and 1/2, or milk, or no dairy if you don't like it.

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