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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   
       
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