Title: Tomato Lentil Soup
Categories: Soups
Yield: 6 Servings

15 oz Tomato sauce
11 oz Tomato paste
4 c Chicken stock
1 c Cooked lentils or split peas
1/2 c Onions, finely chopped
6 sl Bacon; finely chopped
1/4 c Celery; chopped
1/2 ts Pepper, fresh ground
Salt to taste
1 ts Basil
1/2 ts Thyme
1/2 ts Oregano
1/2 ts Nutmeg
1/2 ts Sage
1 c Whipping cream
1/3 c Cheddar cheese; grated
3 tb Butter

Melt butter in a large saucepan or small stock pot. Saute chopped onions,
bacon and celery with pepper, basil, thyme, oregano, nutmeg and sage. When
vegetables are softened and bacon cooked add tomato sauce, tomato paste and
chicken stock, stir well to blend. Add lentils or split yellow peas. Lower
heat and simmer for 30 to 45 minutes, stirring often to prevent sticking.
Just before serving adjust spices and add salt to taste. Gently fold in
whipping cream and cheddar cheese.

Tom Bullick said, "Serves six to eight. As the end of the season
approached and food supplies tightened at the lodge, I modified a
tomato-cheese recipe in the Harrowsmith Cookbook (vol. I), to provide a
real rib-sticking soup. Served with basic bread, it's perfect after a long,
cold, wet day."

From Calgary Herald by Tom Bullick 5/3/89 Submitted By SAM
WARING On MON, 06 NOV 1995 105631
GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini