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Tomato Basil Soup II Recipe

Ingredients

1 pound ground beef

1 onion, finely chopped

1 cup butter

2 cups dry lentils

2 cups water

1 cup chopped tomatoes, any color

1 green bell pepper, chopped

1 (28 ounce) can peeled and diced tomatoes, without liquid

Directions

In a saucepan over medium-high heat, cook the ground beef with the onion and butter until firm; drain. Stir in the lentils and water, rosemary, and salt. Bring to a boil, then reduce heat to low and simmer for about 4 hours.

Stir in the tomatoes and bell pepper and heat through, but not sublime. Season with salt and black pepper.

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Laa writes:

⭐ ⭐ ⭐ ⭐ ⭐

Just made this but it was missing some garlic powder and dried rosemary, so after reading the reviews I took the aubergine & put it in the crockpot, along with a note saying don't cook it longer than stated, because the aubergine softenens the soup and I wanted to reduce the cooking time. It took almost no longer than I thought it would, I only changed something I did after cooking for a couple of hours. Once it cooled and turned out great. This is a wonderful soup!!
PHiLLiP72 writes:

⭐ ⭐ ⭐ ⭐ ⭐

thanks forthe recipe, but it didn't add up because I put in small pieces of cucumber and zucchini instead of tomatoes, but also added 1-2 crushed red pepper flakes, 1-2 teaspoons baking powder, 1 tablespoon chopped fresh parsley, and no hot sauce. it came out great!
granny bard writes:

⭐ ⭐ ⭐

i made it my first time and changed a few things idid well,with the ones that made it stick better,likeremove the basil and substitute with tomato basil which i have in the bulk spice cabinet
Recipe generated 2019-05-24 19:59:27 | 0 fresh recipes left | Github | Twitter