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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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If you choose to use red lentils, note that they cook faster than brown lentils so watch them closely. If this soup seems to dry out, add a little more water as necessary. It is a very thick and rich soup, however, so don't add too much. Ingredients:
1 tablespoon olive oil |
1 large onion, chopped |
4 large stalks celery, chopped |
2 tablespoons minced fresh garlic |
1 1/2 cups dry lentils (brown, green or red) |
8 cups water |
6 vegetable bouillon cubes |
salt and pepper to taste |
Directions:
1. Heat the oil in a large pot. Add the onion, celery and garlic.
2. Sautè until the onion is transluscent.
3. Add the lentils, water and bouillon cubes.
4. Bring the mixture to a boil, reduce the heat and simmer over medium heat for about 45 minutes.
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