Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 Tablespoons olive oil 2 Tablespoons butter, divided 1 each onion, fennel and leek, chopped 2 stalks celery, chopped 6 fresh tomatoes, halved and seeded 1/2 cup smoked sun-dried tomatoes, chopped 1 large can diced fire-roasted tomatoes 4 cups veggie or no-chicken broth 2 cups water 1/2 cup red lentils 1 teaspoon each coriander and smoked paprika Salt, pepper and hot sauce to taste DIRECTIONS In a large covered pot, heat oil and 1 Tablespoon butter. Sauté onion, fennel, celery and leek until softened. Add fresh, dried and canned tomatoes along with broth and water. Bring to a boil and stir in lentils, coriander and smoked paprika. Stir well and return to boil. Reduce heat, cover and simmer 30 minutes. Taste and add seasonings as desired. Puree part or all of the soup to desired texture. Stir in remaining butter and serve hot. Cover and refrigerate leftovers. Copyright © 2018 Stefanie Samara Hamblen |
