Sometimes April in Michigan means sunshine and blue sky. Other times, it means dreary days of rain. A lot like today actually. And on these cold, dreary days, there is nothing I like better than sitting curled up with a warm bowl of soup and a good book.
Fresh Tomato, Lentil and Onion Soup
Serves 4-6
Ingredients
2 tsp olive oil
1 large onion, chopped
2 celery ribs, chopped
¼ cup split red lentils
2 large tomatoes, roughly chopped
3 ¾ cups vegetable stock
2 tsp oregano
Salt and freshly ground pepper
Freshly chopped parsley to garnish
1. Heat the oil in a large saucepan. Add the onion and celery and cook for 5 minutes, stirring occasionally. Add the lentils and cook for 1 minute.
2. Stir in the tomatoes, vegetable stock, dried herbs, salt and pepper. Cover, bring to a boil and simmer for about 20 minutes, stirring occasionally.
3. When the lentils are cooked and tender, set the soup aside to cool slightly.
4. Puree in a blender or food processor until it is almost smooth. Return to the saucepan and reheat.
