Serves 4 (I kept 2 servings in the fridge and froze the remainder for another time)1/2 yellow onion, diced
1 (14.5 oz) can of diced tomatoes
1 cup green or black lentils
3 cups organic veggie stock, or water if you are in a pinch!
1 bay leaf
1 tsp tarragon
1/8-1/4 tsp cayenne pepper, depending on how much heat you want
1/2 tsp thyme
2 large garlic cloves, minced
1/2 tbsp extra virgin olive oil
salt and pepper to taste
1/2 tsp paprika
In a saucepot, heat up the oil on medium heat. Add the onion and saute for about 5 minutes or until it is all soft and translucent. Add the garlic, tarragon, thyme, paprika and cayenne pepper and saute for another couple minutes. Add the can of tomatoes along with the veggie stock, bay leaves and lentils. Cover and bring to a boil then reduce to a simmer and cook for about 40 minutes or so until the lentils are tender. Season with salt and pepper to taste.
7 Comments
erica
March 5, 2008 at 8:16 pmjenna, just wanted to let you know that i made this soup last night for today’s lunch, and it was the best soup i’ve ever had!! i love when you post your own recipes, they’re often my favorites! thanks for all you do. 🙂
donna
July 1, 2008 at 8:09 pmJenna, I wanted to make this for dinner tonight but I don’t have any tarragon. I was wondering if there’s something I could substitute? I have things like parsley, sage, cilantro, etc. Thanks! It sounds delicious.
Chris Allen
March 9, 2010 at 8:39 pmThis looks amazing to me. I am so wanting to make this right now. I’m starving and the bread with the butter on it just makes it even more tempting.
-Chris
Triple Beam Scales
Jeanna
April 1, 2010 at 6:29 pmI made this and it has amazing flavor! I added carrots and celery. This is the perfect compliment to an afternoon salad or a side of avacado, cheese, and fuit:).
Thanks Jenna
Franziska (www.justalittlechocolate.com
April 12, 2010 at 10:37 amgoing to try this – love lentil soup!
Jessica
May 16, 2010 at 7:44 pmI tried this recipe tonight (http://patrickandjessica.wordpress.com/2010/05/16/lentils/). It was really good! Like a previous commenter, I didn’t have any tarragon. I googled it, and it said basil and marjoram are good substitutes – I ended up using both. Thanks for sharing your recipe!
Joolzy
June 27, 2010 at 12:28 pmHeya, do you always soak your lentils overnight? I really wanna try cooking with them but can’t be bothered with the faff of pre-soaking, cos I’m lazy :p