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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This has been my husband's favorite soup our whole 30-year married life. He enjoys taking a thermos of this to work during the winter. It's delicious served with warm biscuits and butter. âJanet Chase, Berrien Sprgs, Michigan Ingredients:
2 large carrots, halved and sliced |
2 celery ribs, sliced |
1 medium onion, chopped |
10 cups water |
1 package (16 ounces) dried lentils, rinsed |
4 small red potatoes, diced |
2 bay leaves |
2 teaspoons salt |
1 teaspoon pepper |
Directions:
1. In a large nonstick saucepan coated with cooking spray, cook the carrots, celery and onion over medium heat for 5 minutes.
2. Stir in the water, lentils, potatoes, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until lentils are tender. Discard bay leaves. Yield: 8 servings (3 quarts).
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