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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.
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.