*  Exported from  MasterCook  *
 
                             TOMATO LENTIL SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   15       oz           Tomato sauce
   11       oz           Tomato paste
    4       c            Chicken stock
    1       c            Cooked lentils or split peas
      1/2   c            Onions, finely chopped
    6       sl           Bacon -- finely chopped
      1/4   c            Celery -- chopped
      1/2   ts           Pepper, fresh ground
                         Salt to taste
    1       t            Basil
      1/2   ts           Thyme
      1/2   ts           Oregano
      1/2   ts           Nutmeg
      1/2   ts           Sage
    1       c            Whipping cream
      1/3   c            Cheddar cheese -- grated
    3       tb           Butter
 
   Melt butter in a large saucepan or small stock pot.
   Saute chopped onions, bacon and celery with pepper,
   basil, thyme, oregano, nutmeg and sage. When
   vegetables are softened and bacon cooked add tomato
   sauce, tomato paste and chicken stock, stir well to
   blend.  Add lentils or split yellow peas. Lower heat
   and simmer for 30 to 45 minutes, stirring often to
   prevent sticking. Just before serving adjust spices
   and add salt to taste. Gently fold in whipping cream
   and cheddar cheese.
   
   Tom Bullick said, “Serves six to eight.  As the end of
   the season approached and food supplies tightened at
   the lodge, I modified a tomato-cheese recipe in the
   Harrowsmith Cookbook (vol. I), to provide a real
   rib-sticking soup.  Served with basic bread, it’s
   perfect after a long, cold, wet day.”
   
                    From Calgary Herald by Tom Bullick
    5/3/89 Submitted By SAM WARING
   <SAM.WARING@382-91-12.IMA.INFOMAIL.COM>  On   MON, 06
   NOV 1995 105631 GMT
  
 
 
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