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Lentil-Vegetable Soup
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Ingredients (use vegan versions):
- 1 cup dry brown lentils
- 1 bay leaf
- 1 teaspoon oil
- Water
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 large onion
- 3 stalks celery, sliced
- 4 medium red potatoes, cut into 1 inch pieces
- 1 small bag baby carrots
- 1 teaspoon oregano
- 1/4 teaspoon each thyme and marjoram
- One 28-ounce can diced tomatoes, with juice
- 1 teaspoon salt; black pepper to taste
Directions:
Place lentils, bay leaf and oil in
a medium saucepan, with water to cover
by 2 inches. Cook until tender but still
holding their shape (about 35 minutes).
Add more water if the level ever drops below
the level of the lentils.
Warm oil in a soup pot. Add garlic, onion and
celery. Sprinkle with a pinch of salt and cook
until onions are tender. Add potatoes, carrots,
and herbs. Cook, stirring, for 2-3 minutes, to
bring out the aroma of the herbs. Add tomatoes
with juice. Refill can with water and add to soup.
Cover and simmer for 10 minutes.
Add lentils, with their cooking liquid and the bay
leaf. Add pepper and salt. Cover and simmer until
all vegetables are cooked, about 20 minutes. Taste
and adjust seasonings if needed.
Serves: 6
Preparation time: 1 hour
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