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Print this Recipe    Lentil Dried Tomatoes

Provencal Lentil Soup with Sun-Dried Tomatoes
Serves 2

1-2 Tbsp olive oil
1-2 Tbsp chopped garlic or shallots, or both
2 large, ripe, tomatoes, skinned and seeded (or 14 oz can stewed tomatoes)
1 cup lentils
2 cup water, broth or stock (any flavor you wish)
1 handful sun-dried tomatoes
1 cup chopped, fresh basil
salt and pepper to taste
cooked rice or small pasta, like shells or broken linguine

Heat oil over med-high heat. Saute garlic (shallots) until soft.
Add chopped tomatoes and 2 cups of water (broth). Bring to boil
and let simmer 5 minutes. Add 1/2 cup fresh basil, lentils and
sun-dried tomatoes.

Season with salt and pepper. Let cook over medium heat until lentils
are done (20 mins or so.) Stir at times. Add the remaining basil,
more slat pepper if needed, stir and remove from heat. Serve over
rice or pasta as a pilaf, or pour over large croutons, or dip with
home-made peasants bread or a French loaf.

Try with a 1/2 cup of dry white wine instead of water or broth when
adding the tomatoes. Let it evaporate until about half the liquid
is remaining.

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