Greens' Roman Tomato-Lentil Soup with Mint

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* Exported from MasterCook *

 

Roman Tomato-Lentil Soup with Mint - Greens

 

Recipe By : Annie Somerville, Greens Restaurant, San Francisco

Serving Size : 8 Preparation Time :1:00

Categories : Dried Beans Restaurants

Soups Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup lentils -- sorted and washed

1 bay leaf

2 sprigs fresh oregano

or marjoram

2 fresh sage -- leaves only

6 cups cold water

1 tablespoon light olive oil

1 1/2 cups diced yellow onion

1 1/2 teaspoons salt -- divided use

1/8 teaspoon pepper

1/2 teaspoon dried oregano

3/4 cup diced carrot

3/4 cup diced red bell pepper -- or yellow

4 cloves garlic -- finely chopped

1/4 cup dry sherry

1 pound fresh tomatoes -- peeled

seeded and pureed

2 tablespoons chopped fresh mint

 

A vegetarian vegetable soup from Greens restaurant.

 

1. Place lentils in medium-size saucepan with bay leaf, oregano sprigs,

sage and cold water. Bring to boil. Reduce heat; cook, uncovered, at gentle

boil until lentils are tender, about 20 minutes.

 

2. Meanwhile, heat olive oil in soup pot. Add onion, 1/2 tsp. salt, pepper

and dried oregano. Saute over medium heat until onion is soft, about 5

minutes. Add carrot, peppers and garlic. Saute until vegetables are tender,

about 10 minutes. Add sherry. Cook 1-2 minutes, until pan is nearly dry.

 

3. Remove and discard herbs and bay leaf from lentils. Add lentils with

broth to vegetables, along with tomatoes and 1 tsp. salt. Cover; cook over

low heat 30 minutes. Add mint just before serving.

 

Makes 2 quarts. EACH CUP 139 cals, 2g fat (15% cff) - Estimated by Mastercook.

 

Note: If the soup is acidic, add a few pinches of sugar or other sweetener

to balance the flavors after the final cooking.

 

*Recipe adapted from " Fields of Greens: New Vegetarian Recipes from the

Celebrated Greens Restaurant, " Annie Somerville (Bantam Doubleday, 1993)

for presentation in Restaurants and Institutions magazine for May 1, 1997

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