MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lentil Tomato Soup
 Categories: Five, Dairy, Vegetbles
      Yield: 4 Servings

      4 tb Unsalted butter
  1 1/3 c  Heavy cream
      2 md Shallots; fine chopped
     28 oz Can whole tomatoes
     15 oz Can lentils; rinsed
           Salt

  In a medium pot over medium heat, melt the butter. Carefully add
  1 cup heavy cream and bring to a boil over medium-high. Reduce the
  temperature to medium and simmer, occasionally stirring for
  5 minutes, until the cream thickens, reduces to about 1/3rd of
  its initial volume, and resembles melted cheese while developing
  brown bits around the pot.

  Add the shallots and continue stirring for 4 to 5 minutes, until
  there's very little cream at the bottom and caramelized brown bits
  all around the sides of the pot.

  Add the tomatoes and their juices, crushing them with your hands as
  you add them to the pot, or crush them inside the pot, using a
  potato masher. Add the lentils, 2 cups of water and a big pinch of
  salt to season all the liquid. Scrape the brown bits off the bottom
  and sides of the pot into the liquid, using a wooden spoon or
  spatula.

  Bring to a boil over medium-high. Partly cover the pot with a lid
  and boil, stirring occasionally, for 15 minutes. Add the remaining
  1/3 cup of cream and season with more salt, if needed.

  Serve right away, or blend the soup using an immersion blender
  until as creamy as desired.

  Recipe by Carolina Gelen

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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