Barriehie
Legendary Member
I don't buy tomato soup in a can, I find it awful. We'd have to eat it when we were sick as kids and that's the only time I've ever had it. Now with my tomato plants churning them out I figure I'd make some.
Searched on here and came up with a pic posted by SNSSO: Cream of tomato, red lentil & carrot soup
Here's my take.
Ingredients
Method
Start the carrots first. While the carrots are cooking peel and core the tomatoes. Quarter the tomatoes and add to the pot. Set the heat to medium and add the tomato paste and masoor dal. Stir frequently so the tomatoes break down. When the tomatoes are to your liking season accordingly, heat to low, cover, and let the flavors meld for 20 minutes.
Really good with a grilled cheese sandwich or at the very least a toasted baguette with butter and garlic!
Searched on here and came up with a pic posted by SNSSO: Cream of tomato, red lentil & carrot soup
Here's my take.
Ingredients
- 2 carrots
- 2 lbs. tomatoes, best if peeled and cored
- 2 cups of water
- 1/3 cup masoor dal / split red lentils
- 3 Tbsp tomato paste
- S&P to taste
- Fresh basil to taste
Method
Start the carrots first. While the carrots are cooking peel and core the tomatoes. Quarter the tomatoes and add to the pot. Set the heat to medium and add the tomato paste and masoor dal. Stir frequently so the tomatoes break down. When the tomatoes are to your liking season accordingly, heat to low, cover, and let the flavors meld for 20 minutes.
Really good with a grilled cheese sandwich or at the very least a toasted baguette with butter and garlic!
