Ash Wednesday Red Lentil Soup (adapted from a recipe I found in a magazine)
1 medium onion, chopped
Olive oil or butter enough to sauté onion in
1 can chopped tomatoes (14 oz)
1 ½ cups dry red lentils
1 can vegetable broth
3-5 handfuls of cubed carrots, potatoes, and parsnips (I substituted sweet potato for the parsnips)
¼ clove of garlic (dh is picky and I had to omit)
1 squeeze tomato paste
Salt to taste
(I added some kicky spices to it)
Lemon juice
Sour cream
Parsley
Sauté the chopped onion in butter or oil in your soup pot. Add garlic if you like. Stir in the tomatoes, 3 empty cans of water, vegetable broth and the red lentils. Sprinkle in a healthy pinch of salt. Add cubed veggies and tomato paste.
Cover, and bring to a boil. Reduce to a low heat and cook for another 20 minutes until the lentils and vegetables are soft. Serving options include a squeeze of lemon juice, parsley, and/or sour cream.
Tastier than I thought it would be. :)
edit--Felt like I was damning it with faint praise earlier. It was good. And even better tonight.:)