Lentil Soup
This is another one of those recipes that can be either vegetarian or carnivorous. Great for a cold winter night. Really hardy.
Course
Soup
Cuisine
American
Servings
Prep Time
8
people
30
minutes
Cook Time
120
minutes
Servings
Prep Time
8
people
30
minutes
Cook Time
120
minutes
Ingredients
2
stalks
celery
chopped
3
carrots
chopped
1
onion
chopped
2
tbs
olive oil
salt and pepper
to taste
1
pkg
dried lentils
rinsed
1
14 oz can
diced tomatoes
6
cups
beef or vegetable broth
2
bay leaves
1
tsp
dried thyme
1/2
tsp
cumin
Instructions
Saute celery, onions, and carrots in the olive oil in a dutch oven for 6-7 minutes.
Add the drained lentils and remaining ingredients. Bring to a boils and reduce to a simmer. Cover and cook for 90 minutes,
checking periodically to see if it needs more liquid. It’s done when the lentils are tender and the soup is thick.