Tomato Lentil Soup

1. 1

   Add the dry lentils, water, and adobo to a dutch oven.

2. 2

   Cook until all of the water is gone and the lentils are soft.

3. 3

   While the lentils are cooking, saute the onion in the olive oil at low heat, until translucent.

4. 4

   Slowly add the tomato soup and vegetable broth to the dutch oven with the cooked lentils.

5. 5

   Add the chili powder, Worcestershire sauce, tamari, basil, bay leaf and sauteed onions.

6. 6

   Let simmer for about an hour, stirring occasionally.

7. 7

   Add the pasta, cook another 3-5 minutes, serve.

8. 8

   You may want to remove the bay leaf, unless you like to lick it or something.

9. 9

   Or if you always forget like me.

* Per serving · 4 servings · Values may vary.

No additional tips available.