Lentil Soup

Lentil Soup
Lentil Soup
A Sure Way To Fill Them Up
Write a review
  1. 5 quarts of vegetable or chicken broth, unsalted
  2. 1 cup cooked lentils or 1/2 cup dried lentils
  3. 1-2 bay leaves
  4. 3-4 Tablespoons olive oil
  5. 2 pounds fresh tomatoes, chopped
  6. 1-2 cloves garlic
  7. 3 cups onion, diced
  8. 2½ cups carrots, sliced
  9. 2½ cups celery, chopped
  10. 2 Tablespoons pink Himalayan salt (omit if broth is salted)
  1. Use reserved broth from a previous soup (ex. roasted chicken carcass), vegetable or chicken broth and simmer on low
  2. If lentils are uncooked, in a separate pot, bring the lentils to a boil with the bay leaves, lower heat and simmer for 35 minutes or until tender
  3. Bring 1-2 Tablespoons of oil, tomatoes and 1 clove of garlic to a simmer and cook for 30-35 minutes
  4. In a separate pan sauté the onion in oil until transparent
  5. Add 1 clove garlic to onions, stir and add to broth
  6. Add the carrots and celery to fry pan the onions were just in, and saute for about 10 minutes
  7. Add carrots and celery to broth
  8. Add simmered tomatoes and cooked lentils to broth
  9. Add salt if needed
  10. Simmer for about 20 minutes or until vegetables are soft and flavor has cooked through
  1. Garnish with celery leaves.
  2. Serve as a dinner with a salad.
  3. Leftovers make a hearty lunch.
The Keyes Ingredients https://thekeyesingredients.com/

Posted on

June 20, 2014

Like what you're seeing? Leave a response below. We'd love to hear from you!