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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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I got this lentil soup recipe from my mom. It is WW Core Friendly. I do not know where she got it from. Ingredients:
3 cups lentils, washed |
10 cups water |
2 tablespoons low-sodium instant chicken bouillon granules |
1 onion, peeled and chopped |
6 stalks celery, chopped |
4 carrots, sliced |
6 garlic cloves, chopped |
2 tablespoons olive oil |
2 tablespoons lemon juice |
salt & pepper, to taste |
Directions:
1. Combine all ingredients except the last 3. Cover & bring to a boil. Stir and reduce heat to simmer. Cook for 25 minutes more, stirring occasionally until lentils are soft and soup is thick. Add more water as needed. Add last 3 ingredients, stir. Reheat or freeze.
2. Suggestions: I usually use 16 ounces of lentils (2 cups). If you use more, you'll need to add more water during the cooking time. If not, it'll be too thick. I also adjust the celery and carrots. I like more carrots than I do celery, so I double the carrot and half the celery.
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