Eat.Live.Blog.

I originally started this post this summer, the first time I made this soup. But it just seemed sacrilege to post a soup recipe in the summer. Well, this week there is definitely a nip in the air, and tomato soup and grilled cheese seem like the perfect match to the weather!

Several months ago, I was honored to set up a brunch for the Boston Brunchers at Scollay Square with the author of the Mom 100 Cookbook, Katie Workman. Katie was delightful, and the food was delicious, but I left the brunch thinking, “Man, this cookbook is certainly not for me!”. Lara wrote a post about a recipe she made from the book, and how it surprised her (being a skeptic) as well. So I took her advice and started flipping through the book.

In addition to an asian marinated steak, chicken enchiladas and cauliflower cheese soup, the Tomato Soup recipe really stood out to me. I had been on a lentil streak, and we are always on a tomato soup streak, so this was right up my alley!

The recipe did not disappoint. It was simple to make, I had all of the ingredients on hand, and with a couple small tweeks, it has become a favorite around our house.

Tomato Lentil Rice Soup
adapted from The Mom 100 Cookbook

Ingredients

• 4 – 6 pieces of thick cut bacon (chopped)
• 1 Tbsp Olive Oil
• 1 small onion (chopped)
• 1 large carrot (peeled and chopped)
• 1 cup long-grain rice
• 1 tsp crushed garlic
• 1 tsp thyme
• 3/4 cup lentils (I use red lentils)
• 28 oz can crushed tomato
• 8 oz can tomato sauce
• 4 cups chicken broth or stock
• 1 cup water
• 1 tsp sugar
• Parmesan cheese (optional topping)

Directions

• Heat a large stock pot and place chopped bacon in pot. Cook until crispy.
• Using a slotted spoon, remove bacon and place on a paper-towel lined plate.
• Remove all but 1 Tbsp of the bacon grease from the pan
• Add olive oil to pan and heat
• Add onions and carrots. Cook over medium-high heat until carrots become tender (about 5 – 8 minutes).
• Add rice, thyme and garlic to the pan, stir well, and continue to cook for 1 minute
• Add lentils, tomatoes, tomato sauce, broth and water to pot and stir well
• Bring to a boil, stirring frequently
• Add sugar, salt and pepper to taste
• Reduce heat to medium-low and simmer for 30 minutes, or until lentils and rice are the desired consistency
• Spoon soup into bowls and top with bacon crumbles and parmesan cheese