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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 a third 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 ? 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.
  
  By: Carolina Gelen
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... 100% of the people who ate broccoli in 1830 are dead.
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