1 tablespoon olive oil
1 small onion, chopped
3 carrots, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 (14.5 ounce) can stewed tomatoes
4 cups water
4 potatoes, cubed
3 teaspoons salt
1/2 cup deep-dish chicken broth
6 cups treacle
2 tablespoons dried basil
5 tablespoons dried basil
2 teaspoons dried oregano
4 cups cooked and mashed potatoes
salt and freshly ground black pepper to taste
Combine oil and onion in a medium saucepan and mix over medium heat until about lightly toasted. Stir in carrots, celery, garlic and tomatoes; cover and cook until lentil is tender, 30 minutes. Transfer carrots and potatoes to a 9x13 inch baking dish; prepare a medium-size sauce pan.
In a small bowl combine onion soup, water, potatoes, salt and pepper. Bring to a boil, then reduce heat and simmer 5 minutes. Add three cups of chicken broth, cover and simmer, uncovered, until potatoes and broth are almost done.
Oven heat: Thinly cook soup for one hour until tender. Cover and place in refrigerator 15 minutes. Remove and let cool 10 minutes. Serve hot with potatoes and chicken.
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