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LENTIL SOUP by katerina

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  • LENTIL SOUP by katerina

    LENTIL SOUP

    1 large onion, chopped
    2 stalks celery, chopped
    2 c chopped carrot
    1 tablespoon minced garlic
    16 oz. dry lentils, rinsed
    8 c water
    2 - 14.5 oz cans chicken broth
    28 oz diced tomatoes (canned)
    1 tablespoon garlic powder
    2 bay leaves
    1/2 teaspoon dried oregano
    1/4 teaspoon dried thyme
    1/4 teaspoon dried basil
    1 tablespoon salt, or to taste
    1/2 teaspoon black pepper

    This usually has italian sausage, but its easy to omit that and have a meat-free soup.

    Add onion, celery and garlic to a large pot with oil. Saute until tender and translucent. Stir in lentils, carrot, water, brother, tomatoes, and seasonings. Bring to a boil, then reduce heat. Cover and simmer 2 1/2 hours, or until lentils are tender.

    Serve with parmesean cheese.
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