Lentil & Tomato Soup // Jeni Gough Scratch Made

 

INGREDIENTS

  • 2 tbsp olive oil

  • 1/4 cup tomato paste

  • 1 14.5oz can diced tomatoes

  • 10 cups water or broth

  • 1 tbsp powdered chicken bouillon if using water

  • 1/4 cup dried minced onion

  • 1 pint canned carrots or 1/4 c dried

  • 1 1/2 tsp onion powder

  • 1 tsp garlic powder

  • 1 tsp paprika

  • 1/2 tsp celery powder or celery salt

  • 1/2 tsp fresh ground black pepper

  • salt to taste

  • 1 cup dry lentils, sorted and rinsed

  • DIRECTIONS

    • in large soup pot, toast tomato paste in olive oil for 2 minutes, then add the rest of the ingredients. Bring soup to a boil, cover and lower heat to a simmer and simmer 20 minutes.

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