Lentil Soup 5 | Just A Pinch Recipes
Blend the tomatoes and their juice until very smooth. In a large pan, cook the onion and garlic in 6 TBSP water until soft and the water has evaporated. Pour in 1.5 pints...
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Cooking tools:
- Blender
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Wooden spoon
- Chef's knife
- Cutting board
- Ladle
- Serving bowl
Ingredients
- 1 can(s) (14 oz) organic tomatoes (diced or whole)
- 1 small onion, peeled and grated or cut into very small pieces
- 2 clove(s) garlic, peeled and sliced
- 6 tablespoon(s) water
- 1 1/2 pint(s) (750 ml) water or vegetable stock
- 1/2 teaspoon(s) sugar
- 2 bay leaves, dried
- 1/2 teaspoon(s) fresh ground pepper
- 1/2 teaspoon(s) salt, sea or kosher preferred
- 1 can(s) (14 oz) green lentils, drained
- 1 tablespoon(s) red wine vinegar
- 1/2 teaspoon(s) dried oregano or a small handful of fresh oregano, chopped
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