Lentil Soup

14 June 2012


We used this lentil soup recipe to make a nice, warm, healthy meal this week. Mmm... lentils, carrots, and onions. What's not to love?

1 1/2 c. dried lentils
4 c. water
1 lg. onion, choped
4 carrots, peeled and chopped
2 stalks celery, chopped
1 can (15 oz.) tomato puree
1 clove galric, minced or pressed
2 tsp. salt
3/4 tsp. freshly gorund black pepper
1 tsp. dried thyme leaves
1/2 tsp. dried tarragon leaves

Combine lentils, water, onion, carrots and celery in large pot. Simmer gently for 2 1/2 hours. Add more water if needed.Stir in tomato puree. Add garlic, salt to taste, black pepper, thyme and tarragon. If desired, add some fresh greens for garnish and for added nutirtional value. Heat through and serve immediately.
Good served with: French bread, butter, cheese, red wine or other favorite beverage.

1 comment:

Cheryl said...

This looks delicious, and since summer is taking it's sweet time getting here, I might make it one of these chilly nights!

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