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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Recipe came from Williams Sonoma Cookbook years ago. I love this recipe and so easy to make and so good! Ingredients:
2 tablespoons olive oil |
3 leeks |
3 carrots |
3 stalks celery |
1 large onion |
8 ounces mushrooms |
1 cup lentils |
8 cups chicken stock |
1/2 skinless roasting chicken |
Directions:
1. thinly slice leeks and saute in olive oil for 5 minutes.
2. Add sliced onions, carrots, and celery and saute till carrots are al dente.
3. Add sliced mushrooms.
4. rinse lentils and add to vegetables with the chicken stock. add chicken.
5. Cook over low approx 1 hour.
6. remove chicken and take off the bone and add back to the soup.
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