Tomato-Lentil Soup

Number of servings : 4 Prep time: Cooking time: Type of meal : | Soups | Soups Special diet :

Number of servings : 4

Prep time:

Cooking time:

Type of meal : | Soups | Soups

Special diet :

Ingredients

1/4 cup (60 mL) dried porcini or shiitake mushrooms
1 cup (250 mL) hot water
1 tbsp (15 mL) olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 can (15 oz / 426 g) diced tomatoes
1 tsp (5 mL) ground ginger
1 tsp (5 mL) tarragon
3/4 tsp (3 mL) salt
2 cups (500 mL) water
1/2 cup (125 mL) lentils, picked over and rinsed

Directions

  1. Combine mushrooms and hot water in small bowl. Let stand 20 minutes until softened. With slotted spoon or fingers, scoop mushrooms from soaking liquid. Strain liquid through fine-meshed sieve and set aside. Coarsely chop mushrooms.
  2. Meanwhile, heat oil in large saucepan over medium heat. Add onions and garlic, and cook, stirring frequently, until onion is golden, about 7 minutes.
  3. Stir in mushrooms, mushroom soaking liquid, tomatoes and their juice, ginger, tarragon, salt, and water. Add lentils and bring to a boil. Reduce to a simmer, cover and cook until lentils are tender, about 30 minutes. (Recipe can be made ahead to this point. Reheat gently, adding a tablespoon or so of water if soup is too  thick.)
  4. Serve with crusty whole-wheat peasant bread, lean deli ham, and low-fat cheesecake for dessert. 

Nutritional information:

Tomato-Lentil Soup
Tomato-Lentil Soup