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Prep Time: 240 Minutes Cook Time: 180 Minutes |
Ready In: 420 Minutes Servings: 8 |
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Yummy Lentil Soup Ingredients:
3 cups lentils, sorted and rinsed |
3 tablespoons margarine (i substituted oil) |
1 1/2 cups chopped fresh tomatoes (i used one can diced and 1 can stewed) or 1 1/2 cups canned tomatoes (i used one can diced and 1 can stewed) |
1 cup chopped onion |
1 cup chopped celery |
1 cup chopped carrot |
3 garlic cloves, chopped (i used a bit of minced garlic) |
8 -9 cups chicken broth (i just use the powder from telma) or 8 -9 cups bouillon (i just use the powder from telma) |
2 tablespoons juice |
1 1/2 tablespoons dark brown sugar (didn't use it) |
1 tablespoon red wine vinegar (didn't use) |
1 -2 teaspoon salt (didn't use) |
pepper (i put a lot in) |
fresh dill weed (to garnish, didn't use) |
Directions:
1. Soak the lentils in water to cover for at least 3 hours; drain. Heat margarine in a large skillet over medium-high heat and saute tomatoes, onion, celery, carrots, and garlic for 10 minutes or until tender. Add broth. Bring to a boil. Add lentils and reduce heat to low. Simmer, covered, for 2 1/2 hours, stirring occasionally. Stir in lemon juice, brown sugar, vinegar, salt, and pepper to tast. Simmer for 30 minutes, stirring frequently. Garnish with dill weed. Makes 6 to 8 servings.
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