Oven Dried Tomato And Lentil Soup Food

LENTIL AND TOMATO SOUP

Steps:

• Heat the oil in small saucepan over a medium heat. Add the onion and garlic and cook for 2-3 minutes.
• Add the remaining ingredients, including black pepper to taste, and bring to the boil. Reduce the heat and simmer for 20 minutes.
• Serve immediately or leave to cool and store in the fridge or freezer for lunches.

SPICY TOMATO AND LENTIL SOUP

Steps:

• Heat the olive oil in a large saucepan or Dutch oven. Lightly brown the onions in the oil. Add the tomatoes, chili pepper, lentils, cumin and basil to the pan along with the water. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes, or until the lentils are tender.
• When the lentils have softened, use a stick blender to puree the soup. Season to taste with salt and pepper. For a special touch, put sour cream in a squirt bottle, and squeeze a spiral onto the top of each bowl of soup, and garnish with a sprig of fresh basil.

OVEN-DRIED TOMATO AND LENTIL SOUP

Steps:

• Preheat oven to 250 degrees.
• Place the tomatoes, cut sides up, on a rack set on a baking sheet. Sprinkle with sea salt and place in the oven for about 2 hours. The tomatoes will dehydrate and intensify in flavor but should still be a bit soft. Remove from oven and set aside.
• Meanwhile, pick over the lentils and discard any misshappen lentils and stones. Rinse the lentils. Place in a bowl and add water to cover generously. Let stand for 1 hour. Drain and set aside.
• In a saucepan over medium heat, warm the olive oil. Add the onion, carrot, and celery and saute until golden brown, 5-7 minutes.
• Add the stock, drained lentils, and potatoes and bring to a boil. Reduce the heat to low and simmer, uncovered, until the lentils and potatoes are tender, 30-40 minutes.
• Add the reserved tomatoes and the rosemary and continue to simmer, stirring gently to retain the shape of the tomatoes, until the flavors have blended, about 15 minutes more. Season with salt and pepper.
• Ladle into warmed bowls and serve hot.

LENTIL TOMATO SOUP

Steps:

• Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another 5 minutes until tender. Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes. Add the lentils, water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer gently one hour. Taste and adjust seasonings. Remove the bouquet garni, and stir in the parsley. Serve, garnishing each bowl with Parmesan or Gruyère.

LENTIL-TOMATO SOUP

Steps:

• In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.

OVEN-DRIED TOMATOES

Steps:

• Preheat oven to 250°. Fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow "X" on the bottom of each tomato. Place tomatoes, a few at a time, in boiling water just until skin at the "X" begins to loosen, about 30 seconds. Remove and immediately drop into ice water. Pull off and discard skins., Cut tomatoes in half lengthwise. Combine tomatoes, oil, basil, garlic, salt and pepper; toss to coat. Transfer tomatoes, cut side up, to a greased 15x10x1-in. baking pan. Roast until tomatoes are soft and slightly shriveled, about 5 hours. Cool completely; refrigerate.