Lentil and roasted tomato soup from Celebrate the Rain: Cooking with the Fresh & Abundant Flavors of the Pacific Northwest (page 74) by The Junior League of Seattle and Cynthia Nims

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Accompaniments: Serrano ham and Manchego cheese toasts

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute prosciutto for pancetta, and chicken stock for vegetable stock.

  • kbrooks on November 30, 2024

    This was a big hit. I roasted 2 lbs.of late harvest Early Girl tomatoes from our farmers market. The skins slipped right off and, because they are small, didn't dice them,just broke them up with a wooden spoon right in the pot. I soaked the lentils for a couple hours in salted water, then rinsed well before adding them. They cook beautifully tender this way but keep their shape and don't fall apart in the soup. Used prosciutto as I didn't have pancetta. Also reduced the celery to 1/2 cup as I think the flavor of it tends to take over. Added a splash of balsamic vinegar right before serving for a bit of zing. Husband loved this!

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