Provencal lentil and tomato soup

From Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine

Cookbook

Author(s): Martha Rose Shulman

Page 161

Cuisine: French

Course: Soups and Stews

Reviews

1 reviews, average rating 3.0 / 5

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Peckish Sister

13 years ago

★ ★ ★ ★ ★ 3/5

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This was a delicious tomato based lentil soup with onion and garlic. You have the option of using canned or fresh and I used fresh. I used orzo for the pasta which was all that I had on hand and it was a mistake. If you use the recommended 1/2 cup of elbow noodles, it would not have absorbed as much water. The grated cheese on top made this a very satisfying meal.

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