Tomato Curry Lentil Stew

4 Comments

1. 

   Bill June 8, 2014

   Homemade Tomato Soup

   Ingredients
   1 (14-ounce) can chopped tomatoes
   3/4 cup extra virgin olive oil
   Salt and freshly ground black pepper
   1 stalk celery, diced
   1 small carrot, diced
   1 yellow onion, diced
   2 cloves garlic, minced
   1 cup chicken broth
   1 bay leaf
   2 tablespoons butter
   1/4 cup chopped fresh basil leaves
   1/2 cup heavy cream, optional

   Directions
   Preheat oven to 450 degrees F.

   Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.

   Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

2. 

   John D June 8, 2014

   I use some variation of Bill’s recipe, but I use fresh tomatoes, either from our yard or store bought. I don’t roast them just because I’m lazy. I also add some mushrooms to the sofrito – a great tomato soup has a mushroom flavor in the base. To use fresh you can blanch, peel and seed but I just boil them in a minimum of water for a bit and put them through a food mill. It’s the best tomato soup you can eat and I grew up on Campbell’s but this makes it look like canned soup, which it is.

3. 

   Anita June 8, 2014

   Tomato soup
   Ingredients:
   1 quart canned tomatoes whole or pureed
   1/2 cup chopped celery
   1/2 cup chopped onion
   1 tablespoon brown sugar
   2 tsp basil
   salt to taste (about 1 tsp)
   White sauce
   1/2 cup butter
   1/2 cup flour
   1 tsp dried basil
   4 cups milk

   Directions:
   Bring tomatoes, celery and onion to a boil and keep at a low boil for 10 minutes. Continue simmering if needed until onion and celery are soft. Remove from the stove. Puree tomato mixture in the blender, after it has cooled down. Make a white sauce. Heat butter in sauce pan until melted. Add 3 cups milk and bring to just below a boil. Mix flour and the last cup of milk in a shaker container or whisk together thoroughly. Slowly pour into milk mixture stirring with a wire whisk constantly. Stirring constantly, simmer until thickened. Stir in basil or any other desired spices. Stir white sauce into the tomato puree.

4. 

   Raymond June 8, 2014

   Ingredients
   1 (14-ounce) can chopped tomatoes
   3/4 cup extra virgin olive oil
   Salt and freshly ground black pepper
   1 stalk celery, diced
   1 small carrot, diced
   1 yellow onion, diced
   2 cloves garlic, minced
   1 cup chicken broth
   1 bay leaf
   2 tablespoons butter
   1/4 cup chopped fresh basil leaves
   1/2 cup heavy cream, optional
   Directions
   Preheat oven to 450 degrees F.

   Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.

   Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

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